Raspberry Charlotte Mousse
Ingredients
- Ingredients
- 4 sheets gelatin
- 300 grams Raspberries
- 100 grams sugar
- 2 Tbsps Rose water
- 2 eggs
- 1 egg yolk
- 400 milliliters Whipped cream
- 6 Ladyfinger
- Raspberries (for garnishing)
- Rose petal (for garnishing)
Preparation steps
Soften gelatine in cold water. Clean raspberries and combine with 50 grams (approximately 1 2/3 ounces) of sugar in a saucepan. Bring to a boil, stirring. Simmer for approximately 5 minutes until raspberries have fallen apart. Strain through a fine sieve (to remove all seeds). Puree raspberries and combine with rose water.
Beat remaining sugar (50 grams) (approximately 1 2/3 ounces) with eggs and egg yolk until foamy. Dissolve squeezed gelatine in warm raspberry sauce. Whip cream. Add raspberry puree to the egg mixture and fold in whipped cream gently.
Cut ladyfingers horizontally and line pan's edges with them. Pour raspberry mousse in, smooth and refrigerate, covered, for about 4 hours. Just before serving, carefully loosen from the pan and transfer to cake plate. Garnish with raspberries and rose petals and serve.
