← Back to Search Results
Raspberry Charlotte

Photo by:
Comments: 0
 

Recipe

This is a show-stopper dessert with tart raspberry mousse surrounded by tender lady fingers.

Yield: 6 servings
Prep time: 50 Mins, Plus Chilling
Cooking time: 10 Mins

Ingredients

  • 18–20 lady fingers, halved crosswise
  • 2 cups whole milk
  • 1 vanilla bean, split lengthwise
  • 5 large egg yolks
  • 1/3 cup sugar
  • 2 envelopes unflavored gelatin powder
  • 1 cup heavy cream
  • Three 6oz (168g) baskets fresh raspberries
  • Confectioner's sugar, to garnish

Special Equipment:

  • 8 × 2in (20 × 5cm) round cake pan

Directions

1. Line the bottom of the cake pan with wax paper. Arrange the lady fingers, sugar side out, around the sides of the pan.

2. Bring the milk and vanilla to a simmer in a medium saucepan over low heat. Whisk the egg yolks and sugar together in a bowl until pale. Remove the vanilla bean and whisk the milk mixture into the bowl. Rinse out the saucepan. Return the custard to the saucepan and stir over medium-low heat until the mixture is thick enough to coat the spoon (185°F/85°C). Pour through a wire sieve into a clean bowl.

3. Sprinkle the gelatin over 1/8 cup water in a small heatproof dish. Let stand for 5 minutes, until spongy. Place the dish in a frying pan of very hot water and stir until the gelatin dissolves. Stir into the custard and mix well. Place the bowl in a larger bowl of ice water and let stand, stirring often, until the custard is almost set.

4. Beat the cream just until soft peaks form. Fold the cream into the custard. Stir in half the raspberries. Carefully spoon into the lady finger- lined pan. Cover and refrigerate for at least 3 hours to set completely.

5. Invert the pan onto a platter to unmold. Arrange the remaining raspberries on top. Sprinkle with confectioner's sugar and serve chilled.

Variation

Chocolate Charlotte

Omit the vanilla and raspberries. Add 6oz (175g) bittersweet chocolate to the hot custard; whisk until smooth. Decorate with grated chocolate.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on using 18 ladyfingers, but does not include Confectioners' sugar to garnish.

 

Nutritional Information

Nutrients per serving (% daily value)

446kcal (22%)
174mg (17%)
22mg (37%)
311mcg RAE (10%)
317mg
35mg
12g
19g
6g
46g
310mg (103%)
111mg (5%)
13g (66%)
25g (38%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
new-american-table New American Table
by Marcus Samuelsson
mom-a-licious Mom-a-Licious
by Domenica Catelli
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
desserts-4-today Desserts 4 Today
by Abby Dodge
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?