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Raspberry Charlotte
Charlotte aux framboises
A spectacular, no-bake cake.

Skill Level: Average
Serves: 8

Directions
In a heavy saucepan, bring the milk to a simmer. Meanwhile, whisk the egg yolks and the sugar until white and foamy. Add one third of the hot milk to the egg mixture, whisking constantly. Pour the egg/milk mixture back into the saucepan and cook at low heat, stirring constantly with a wooden spoon, until the cream thickens. Do not allow to boil. When the cream coats the back of the spoon (like a crème anglaise), remove from the heat. Sprinkle the gelatin and stir 5 minutes. In a blender, puree 8 oz of raspberries and strain to leave the seeds behind. Mix this raspberry coulis with the cream. Reserve in the refrigerator. Whip the heavy cream until stiff, then gently incorporate into the raspberry cream with a rubber spatula. Line an 8" charlotte mold with 2 or 3 layers of plastic wrap (they should overlap the edges of the mold). Mix the raspberry syrup, ½ cup of water and 2 tbsp of raspberry liqueur in a deep plate. Quickly dip one ladyfinger on both sides and set vertically on the side of the mold; repeat until the whole perimeter is lined with cookies. Cover the bottom of the mold in the same fashion. Ladle one layer of raspberry cream and sprinkle with whole raspberries; repeat; finish with one last layer of cream. Top with another layer of dunked cookies. Layer a sheet of plastic wrap on top of the cake and cover with a plate: the flat bottom should be of the same diameter as the mold. Set a weight on top of the plate and set in the fridge for 6 hours. When ready to serve, remove the top layer of plastic wrap, invert the charlotte onto a platter. Garnish the top of the cake with remaining raspberries.

Sylvaine's comments
Instead of "regular" ladyfingers, you can also use our Fossier Biscuits Roses to keep with the pink theme...

Recipe Contributed By
Joie de Vivre

Recipe Category: Desserts


Ingredients
1/2 cup milk
3 egg yolks
2 envelopes unflavored gelatin
24 oz raspberries
3/4 cup heavy whipping cream
2 tbsp raspberry syrup Available Online
2 tbsp raspberry liqueur
24 boudoirs, ladyfingers, or biscuits roses Available Online


Wine Pairings

wine Champagne demi-sec



Items Available For This Recipe


Raspberry syrup 23.6 fl oz

$12.95    ( Item: #4150)


Fossiers biscuits roses 6.2 oz bag

$9.95    ( Item: #4830)
On Sale: $6.95



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