Small Raspberry Charlotte

Ingredients for 4 servings:

• 400 g raspberries, fresh or frozen
• 12 raspberries, nice for decoration
• 8 sheets of gelatin
• 500 g crème fraîche
• 100 g sugar
• 1 lemon(s), juice
• 300 ml whipped cream
• 15 ladyfingers
• possibly lemon balm

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dessert or small cake for coffee, can be prepared one day in advance

Sort the fresh raspberries and thaw the frozen raspberries. Then puree the raspberries finely with a food processor and pass through a fine sieve. Soak the gelatine in cold water. Beat the crème fraìche and sugar in a tall mixing bowl with the whisk of a hand mixer for about 3 minutes until the sugar has dissolved, then transfer to a bowl. Stir in the raspberry puree and lemon juice. Squeeze out the gelatine and dissolve it in the microwave at low temperature. Watch it, it goes quickly!! Then add 3 tablespoons of the cream to the dissolved gelatine, then mix everything together and chill. Place a cake ring (about 16-17 cm in diameter) on a suitable plate or cake stand. As soon as the cream begins to set, whip the cream until stiff peaks and fold in. Spoon a little cream into the cake base. Place the ladyfingers in the ring with the sugar edge facing outwards. Pour in the remaining cream, smooth it down, and chill for at least 4 hours, or preferably overnight. Decorate the Charlotte with the remaining raspberries and, if desired, lemon balm.