Raspberry Charlotte Recipes
RASPBERRY CHARLOTTE
Make and share this Raspberry Charlotte recipe from Food.com.
Provided by Colbys Mom
Categories Dessert
Time 5h20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Stir and press raspberries with back of wooden spoon through a strainer set over a bowl (you'll have about 1 1/3 cup puree).
- Add sugar; stir until dissolved.
- Sprinkle gelatin over juice in a medium saucepan.
- Let stand 1 minute.
- Then stir over medium heat until gelatin dissolves.
- Add half the puree; heat until warm.
- Stir into puree in bowl.
- Refrigerate, stirring occasionally, 1 hr or until consistency of unbeaten egg whites.
- Meanwhile lightly coat an 8 or 9" Springform pan with nonstick spray.
- Dust with sugar; shake out excess.
- Lay strips of ladyfingers, rounded sides out, around inside of pan.
- Cover bottom of pan with ladyfingers, flat sides down and trimmed to fit.
- Beat heavy cream in large bowl with mixer on medium-high speed until soft peaks form.
- Remove 1 cup and reserve.
- Fold remaining whipped cream into raspberry puree until blended.
- Remove 1 cup; reserve.
- Spread remaining raspberry cream evenly in prepared pan.
- Scrape reserved whipped cream into the bowl and fold into reserved raspberry cream until well blended.
- Scrape on top of first mixture; spread carefully into an even layer.
- Cover pan with plastic wrap and refrigerate overnight at least 4 hours.
- UP TO 1 DAY BEFORE SERVING: Cover top of cake with a layer of raspberries, then remove pan sides.
- Refrigerate until serving.
Nutrition Facts : Calories 185, Fat 9.4, SaturatedFat 5.5, Cholesterol 69.7, Sodium 25.5, Carbohydrate 24.1, Fiber 2.2, Sugar 17.5, Protein 2.3
QUICK RASPBERRY CHARLOTTE
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Provided by Andrea Albin
Categories Milk/Cream Blender Mixer Dessert Freeze/Chill Quick & Easy Frozen Dessert Raspberry Cognac/Armagnac Gourmet Kidney Friendly
Yield 6 servings
Number Of Ingredients 10
Steps:
- Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
- Purée, raspberries with water, sugar, and lemon juice in a blender until smooth.
- Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
- Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
- Serve charlotte with remaining raspberry sauce.
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- To make the rolled biscuit, sift flour, and potato starch in a large bowl and set aside. Separate the whites from the yolks with an egg separator. Beat the whites at medium speed, gradually adding sugar. Once the meringue is glossy, decrease the mixer speed and add egg yolks whisked as for an omelet. Beat the mixture for the other 15 seconds till all the ingredients are well incorporated. Add the sifted dry ingredients and gently mix with a rubber spatula.
- Divide the dough into two parts. Spread the first part of the dough on a Lekue 12 by 16-inch/30 x 40 cm non-spill baking sheet (no need to grease it) or a baking sheet covered with parchment paper up to the thickness of 5 mm, smooth with a bent spatula, and bake for 10 minutes. Once the biscuit is ready, take it out of the oven and cover it with a tea towel. Flip it on top of the cloth and carefully remove the silicone sheet or parchment: gently lift the corners and then the mat or paper's whole surface. Cover the biscuit with another parchment layer and roll it in to let cool and keep the moisture. Repeat the same with the second part of the biscuit dough.
- When the biscuit is cooled, unwrap it. Spread a thin layer of the raspberry jam and roll tightly with the help of parchment. Wrap the rolled biscuit in a plastic film and refrigerate for about three to four hours to facilitate cutting.
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