400 g Raspberries
8 leaves Gelatine
500 ml Crème fraîche
100 g Sugar
200 ml Whipping cream
This gorgeous Raspberry Charlotte isn’t your typical dessert. Featuring a decadent raspberry cream and lightly sweetened ladyfingers, this raspberry dessert tastes as good as it looks. Fresh raspberries on top dress it up and add a tart, tangy element. Unlike cakes or other baked desserts, this one is light and fresh, making it perfect for the warmer months!
Set the pie ring to 16-18 cm Ø and put it on a cake plate or plate. Sort the raspberries and wash them if necessary. Put about 10 raspberries aside to finish the charlotte. Mash the rest of the raspberries together with the lemon juice and push it all through a sieve.
Put the gelatin in cold water for about 5 minutes. Beat the creme fraîche and sugar for 3-4 minutes with the mixer. Stir the raspberry puree through the mixture.
Lightly squeeze the gelatin and loosen it in a pan on low heat. Do not let the gelatin boil. Take the pan of the fire. Stir 4 tbsp of the raspberry cream through the gelatin and add the gelatin mixture to the rest of the raspberry cream. Put it in the fridge for 10-15 minutes until it starts to set.
In the meantime whip the cream until stiff. Fold the whipped cream through the raspberry cream. Add 3-4 el raspberry cream in the pie ring on the plate. Push the ladyfingers with the sugary side out and vertically along the inside of the pie ring in the layer of cream.
Fill the pie ring with the rest of the raspberry cream. Make the surface completely smooth and put the charlotte in a refrigerator for at least 4 hours. Remove the pie ring from the charlotte and garnish with the rest of the raspberries. If necessary or for decoration purposes, tie a bow around the ladyfingers.