Mini Raspberry Charlotte
A great Valentines Day recipe, create together, share together.
Ingredients for 4 people: All the highlighted ingredients are available in our store and are part of our Special hamper 'La Rose'
- 36 Biscuits Roses de Reims Fossier
For raspberry cream:
- Lemon juice
- 30g of sugar
- 200ml of fresh cream
- 1 punnet raspberries (pureed)
- 6g of gelatine
- 60ml water
- 60g sugar
- Briottet Fraise des bois liqueur
Preparation: Bring the water and sugar to a boil, set aside to cool. Once at room temperature add the alcohol.
Line 4 small moulds with the Fossier Roses Biscuits. Arrange them so they cover the bottom and sides of the moulds. Drizzle with the syrup, so that each biscuit is evenly soaked.
Whip the cream and put to the side. Mix the pureed raspberries with the sugar and the lemon juice. Add the melted gelatine and then stir through the whipped cream. Pour the resulting mixture into the moulds and spread evenly. Refrigerate for at least 2 hours.
Bring the moulds out of the fridge, carefully flip over the Charlotte so it can slide out on to a flat surface. Top the Charlottes with raspberry jam and place a few fresh raspberries on top. Et Voilà!