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Raspberry Charlotte
This is a show-stopper dessert with tart raspberry mousse surrounded by tender lady fingers.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 18–20 lady fingers, halved crosswise | 2 envelopes unflavored gelatin powder | |
| 2 cups whole milk | 1 cup heavy cream | |
| 1 vanilla bean, split lengthwise | three 6 oz (168 g) baskets fresh raspberries | |
| 5 large egg yolks | confectioner’s sugar, to garnish | |
| 1/3 cups sugar |
directions
Prep:
50 min
Total:
60 min
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1
Line the bottom of the cake pan with wax paper. Arrange the lady fingers, sugar side out, around the sides of the pan.
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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.
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3
Sprinkle the gelatin over ⅛ 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.
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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.
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5
Invert the pan onto a platter to unmold. Arrange the remaining raspberries on top. Sprinkle with confectioner’s sugar and serve chilled.
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