Best 2 Raspberry Charlotte Recipes
Indulge in the delightful symphony of flavors and textures presented by raspberry charlotte, a classic French dessert that combines the delicate sweetness of raspberries with the richness of a creamy mousse and the crunch of a buttery crust. This elegant dessert is perfect for any special occasion, whether it's a summer garden party or a romantic dinner for two. Our collection of raspberry charlotte recipes offers a variety of options to suit different tastes and skill levels, from traditional to modern interpretations. Whether you prefer a classic charlotte russe with ladyfingers and whipped cream or a contemporary version with a chocolate ganache glaze, you'll find the perfect recipe to satisfy your sweet tooth.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY CHARLOTTE
Steps:
- 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.
RASPBERRY CHARLOTTE
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
Provided by Ali P
Categories Other Desserts
Time 1h30m
Number Of Ingredients 5
Steps:
- 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.
Tips:
- To make the ladyfinger cookies, start by preheating the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, beating constantly until the meringue is thick and glossy.
- In a separate bowl, whisk together the egg yolks and vanilla extract. Fold the egg yolk mixture into the meringue until just combined.
- Sift the flour and cornstarch together. Fold the dry ingredients into the egg mixture until just combined.
- Spread the batter onto the prepared baking sheet and bake for 10-12 minutes, or until the cookies are golden brown.
- Let the ladyfinger cookies cool completely before using.
- To make the raspberry filling, start by combining the raspberries, sugar, lemon juice, and cornstarch in a saucepan. Bring the mixture to a simmer over medium heat, stirring constantly.
- Reduce the heat to low and simmer for 5-7 minutes, or until the filling has thickened. Let the filling cool completely before using.
- To assemble the raspberry charlotte, start by lining a 9-inch springform pan with plastic wrap.
- Dip the ladyfinger cookies in the raspberry filling and arrange them around the edge of the pan, standing upright.
- Pour the remaining raspberry filling into the center of the pan and smooth it out.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
- To serve, unmold the raspberry charlotte onto a serving plate. Garnish with fresh raspberries and whipped cream.
Conclusion:
The raspberry charlotte is a classic French dessert that is perfect for any occasion. It is made with ladyfinger cookies, raspberry filling, and whipped cream. The ladyfinger cookies are dipped in the raspberry filling and arranged around the edge of a springform pan, standing upright. The remaining raspberry filling is poured into the center of the pan and smoothed out. The pan is then covered with plastic wrap and refrigerated for at least 4 hours, or overnight. To serve, the raspberry charlotte is unmolded onto a serving plate and garnished with fresh raspberries and whipped cream. This dessert is sure to impress your guests!
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