Berries are one of my favorite spring summer fruits to enjoy – but on the top of my list are Raspberries! I mean – seriously, who doesn’t love a raspberry? Whether it be in a lemonade, a cobbler or even just enjoyed fresh and chilled – raspberries are a staple in our home during the hotter months!
Today, Pastry Chef Romina Rasmussen, owner of Les Madeleines is sharing with us a delicious and refreshing Raspberry Charlotte recipe for all of us at home to enjoy!
Raspberry Charlotte
Pastry Chef Romina Rasmussen
Les Madeleines
Ingredients:
3 cups raspberry puree
¾ cup sugar
5 sheets gelatin
1 cup heavy cream whipped
4 egg whites
1 cup powdered sugar, plus more for dustin
4 egg yolks
1 cup cake flour
½ teaspoon vanilla extract
Method for Raspberry Bavarian:
- Bloom 3 sheets of gelatin in ice water
- Bring 2 cups of raspberry puree to a boil
- Add ½ cup sugar and bloomed gelatin to puree and mix until dissolved
- Cool over an ice bath until it begins to hold its shape, but is still soft
- Whip 1 cup heavy cream and fold into puree
Method for Raspberry Gelée
- Bloom 2 sheets of gelatin in ice water
- Bring 1 cup raspberry puree to a boil
- Add ¼ cup sugar and bloomed gelatin to puree and mix until both have dissolved
- Cool slightly and pour into a 6” cake pan lined with plastic wrap
- Let set in refrigerator (can be frozen to store, which will also make it easier to remove)
Method for Lady Fingers
- Preheat the oven to 350 degrees Farenheit
- Whisk 4 egg whites until frothy
- Add 1 cup powdered sugar slowly to make meringue and whip to a stiff peak
- Add 4 egg yolks and ½ teaspoon vanilla, folding gently to not deflate the batter
- Sift in 1 cup cake flour and continue to fold gently until just combined
- Pipe using a small tip (#3) into two 6” disks
- Use the remaining batter to pipe into 3 ½” fingers
- Dust generously with powdered sugar and bake for 4-6 minutes
- The Lady Fingers should be white but should bounce back
Assembly
- Line a 6” cake pan with plastic wrap, leaving a generous overhang
- Place one of the Lady Finger disks on the bottom, upside down
- Using approximately half of the Bavarian, pour it over the cake
- Place a second Lady Finger disk over the Bavarian
- Top the cake with the gelée
- Fill the rest of the pan with the remaining Bavarian
- Freeze the cake (when it is frozen you can use the excess plastic to lift it out of the pan)
- Place the cake on a cake stand or cardboard circle
- Set Lady Fingers around the outside of the cake and hold in place by tying with a decorative ribbon
10. Decorate the top of the Raspberry Charlotte with fresh raspberries and whipped cream
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