Petite Charlotte aux framboises

Ingredients for 5 servings:

• 400 g raspberries
• 8 sheets of gelatin
• 500 g crème fraîche
• 100 g sugar
• 1 lemon(s), juice
• 300 g cream
• n. B. ladyfingers

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours 20 minutes; Total time approx. 4 hours 50 minutes

from the show “The Perfect Dinner” on VOX from 18.01.23

Sort the raspberries and puree them finely, except for a few beautiful ones for decoration. Strain the puree through a sieve. Soak the gelatine in cold water. Beat the crème fraîche and sugar in a tall mixing bowl using the whisk attachment of a hand mixer for 3-4 minutes. Pour into a bowl and stir in the raspberry puree and lemon juice. Squeeze out the gelatine, dissolve it and remove from the heat. Stir in 3-4 tablespoons of the raspberry mixture, stir everything back into the rest of the mixture and chill. As soon as the cream starts to set, whip the cream until stiff peaks form and fold in. Place a little cream in the center of each dessert ring and place ladyfingers on the edge with the sugar rim facing outwards. Pour in the remaining cream, smooth it down and chill the Charlottes for about 4 hours. Remove the Charlottes, peel off the dessert ring and decorate each Charlotte with the remaining raspberries. Christoph prepared this recipe as a dessert in the show “The Perfect Dinner” – Day 3 from Graz – on Wednesday, January 18, 2023.