Raspberry Charlotte #youtubeshorts #shorts #recipe #dessert #

By Bruno Albouze · 180 min

Ingredients

Instructions

1. Combine all the raspberry punch ingredients together.
2. Trim the genoise and cut it into 3 slices that fit inside the dressed cake ring.
3. Dust a sheet of ladyfingers with powdered sugar, cover with parchment, carefully flip it over, and cut the biscuit in half lengthwise.
4. Moisten the biscuit halves with the raspberry punch.
5. Line the cake ring with ladyfingers. Keep the rest for the second ring or for dessert cups.
6. Put the first genoise slice in the ring and moisten it with punch. Fill one-third of the ring with raspberry mousse and tuck in frozen raspberries.
7. Add the second genoise slice with mousse on top, then the third slice moistened with punch.
8. Cover with more mousse. Wrap the ring carefully in plastic film and freeze for at least 6 hours. Remove the ring and thaw in the refrigerator before decorating.
9. For the soft raspberry jelly, heat the raspberry puree, water, lemon juice and 100 g sugar in a small saucepan. Mix the agar-agar with the remaining 40 g sugar and stir into the hot mixture. Bring to a boil and cook 2 minutes.
10. Cool the jelly in an ice bath, then refrigerate until set.
11. Blend the jelly smooth with an immersion blender and keep it refrigerated.
12. Spread some soft raspberry jelly over the thawed charlotte and top with fresh raspberries.
13. Store the charlotte up to 3 days in the refrigerator, or up to 3 months in the freezer if unfinished.

Summarized from Bruno Albouze's video. Watch it for the details.

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