Raspberry Charlotte

Ali P

By
@Jamhandsblog

A retro recipe for a light and fluffy, tart and sweet Raspberry Charlotte. The cooking time listed is actually the chilling time.

To make raspberry puree: Blend Raspberries, add sugar to taste and then strain mixture

I got this recipe from my mom but it can also be found at www.Jamhands.net


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Comments:

Serves:

8-10

Prep:

30 Min

Cook:

1 Hr

Ingredients

3/4 c
raspberry puree (see note above)
1 1/4 c
heavy whipping cream
1 pkg
unflavored powdered gelatin
1-2 pkg
ladyfingers (24 ladyfingers total)
1 c
fresh raspberries for garnish

Directions Step-By-Step

1
In a small bowl stir together the gelatin and 1/4 cup of the raspberry puree. Let the mixture sit for 5 minutes and then microwave for a few seconds to dissolve the gelatin. When the gelatin has dissolved, stir it into the remaining puree. Transfer the mixture into a larger bowl ontop of an ice bath.
2
Beat the cream until stiff peaks form, then fold it into the puree mixture (which is still resting over the ice bath).
3
Line your dish with the ladyfingers, adding your raspberry cream then another layer of ladyfingers, until you end with a smooth layer of the cream on top. Garnish with raspberries. Let it rest in the fridge for several hours.

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