Raspberry Charlotte

Ingredients for 1 servings:

• 300 g raspberries, frozen
• 8 sheets of gelatin
• 500 g sour cream, 24%
• 100 g sugar
• ½ lemon(s), the juice
• 300 g whipped cream
• 18 ladyfingers

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours 40 minutes; Total time approx. 5 hours 20 minutes

Adjust a cake ring to approximately 16 cm in diameter and place it on a suitable cake plate. Allow the raspberries to thaw slightly, then add the lemon juice, puree with a hand blender, and pass through a fine sieve into another bowl. Soak the gelatine in cold water. Beat the sour cream 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. Squeeze out the gelatine, dissolve it, and remove from the heat. Stir in 3–4 tablespoons of the raspberry mixture, then stir everything back into the rest of the mixture. Whip the cream until stiff peaks form and fold in. Chill. As soon as the cream begins to set, put some cream in the center of the cake ring and place the ladyfingers around the edge, with the sugar edge facing outwards. Pour in the remaining cream, smooth it down, and chill for about 4 hours. Remove the Charlotte, peel off the cake ring, and decorate with raspberries.