Wednesday, February 9, 2011

Raspberry Charlotte

Light and fluffy, tart and sweet. It is a refreshing dessert that you don't see around much anymore. Why is that?
Raspberry Charlotte
Serves 8-10

Raspberry Cream:
3/4 cup raspberry puree (Blend Raspberries, add sugar to taste and then strain mixture)
1 1/4 cups heavy whipping cream
1 envelope of unflavored powdered gelatin
Raspberries for garnish

2 dozen ladyfingers

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.

5 comments:

  1. this is my first time on your blog, i wish i would have seen it earlier to enter your contest, but i am definitley linking to your page you got some great stuff on both blogs.....lol

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  2. Just found your fun site and all these recipes look wonderful. I've Bookmarked you and will be back. Thanks! -Julia :-)

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  3. The charlotte looks really good! Wish I could take a bite :P I'm a fan of raspberries, but it's such a pity that the only lovely ones I can find here in Singapore would be horridly overpriced :(

    Hope you don't mind me linking you up :)

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  4. So happy, happy to see you back posting. Missed you! Just the kind of recipes I like.

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  5. Thanks Marie! Good to be back :)

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