Light and fluffy, tart and sweet. It is a refreshing dessert that you don't see around much anymore. Why is that?
Raspberry Charlotte
Serves 8-10
Raspberry Cream:
3/4 cup raspberry puree (Blend Raspberries, add sugar to taste and then strain mixture)
1 1/4 cups heavy whipping cream
1 envelope of unflavored powdered gelatin
Raspberries for garnish
2 dozen ladyfingers
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
on top 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.
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This looks delicious!!! My mom makes something like this…must try this recipe!
Oh man! That looks SO good!!!