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 FossierFor raspberry cream:Lemon juice30g of sugar200ml of fresh cream1 punnet raspberries (pureed)6g of gelatineFor syrup:60ml water60g sugarBriottet Fraise des bois liqueurTo serve:Bonne Maman Raspberry jamA few raspberries to topPerfect match with a glass of ChampagnePreparation: 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!