Raspberry Charlotte
INGREDIENTS
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Credit: Christopher Hirsheimer
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(Charlotte à la Framboise)
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SERVES 8
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The Les Halles quarter of Paris may no longer have its famed food market, but its spirit lives on in the classic French bistro dishes it inspired, such as this luscious dessert.
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FOR THE CAKE:
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1 tbsp. butter
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4 eggs, separated
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1⁄2 cup sugar
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7 tbsp. cake flour
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1 1⁄4 tsp. vanilla extract
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FOR THE FILLING:
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9 cups fresh or frozen raspberries
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3⁄4 cup sugar
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1 package unflavored gelatin
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1⁄4 cup eau-de-vie de poire (pear brandy)
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2 cups heavy cream
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FOR THE SAUCE:
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3 tbsp. superfine sugar
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2 tbsp. fresh lemon juice
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2 tbsp. eau-de-vie de poire (pear brandy)
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