Classic Raspberry Charlotte Russe

Ingredients

• 24 ladyfingers 24 ladyfingers
• 2 cups (500g) fresh raspberries 2 cups (500g) fresh raspberries
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 tablespoons raspberry liqueur 2 tablespoons raspberry liqueur
• 2 teaspoons gelatin powder 2 teaspoons gelatin powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Fresh raspberries, for garnish Fresh raspberries, for garnish
• Mint leaves, for garnish Mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 11g)
• Carbohydrates: 38g (Sugar: 28g)
• Protein: 3g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Line the sides of a 9-inch (23cm) springform pan with ladyfingers, standing them upright.
2. 2.
   In a blender, puree the fresh raspberries until smooth. Strain the puree to remove the seeds.
3. 3.
   In a saucepan, combine the raspberry puree and granulated sugar. Heat over medium heat until the sugar dissolves.
4. 4.
   In a small bowl, sprinkle the gelatin powder over 1/4 cup (60ml) of cold water. Let it sit for 5 minutes to bloom.
5. 5.
   Add the bloomed gelatin to the warm raspberry mixture and stir until fully dissolved. Remove from heat and let it cool to room temperature.
6. 6.
   In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled raspberry mixture.
7. 7.
   Pour the raspberry mousse into the prepared springform pan, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
8. 8.
   Before serving, carefully remove the sides of the springform pan. Garnish with fresh raspberries and mint leaves.

Treat your ingredients with care...

• Ladyfingers — Ensure the ladyfingers are fresh and not stale for the best texture. If you can't find ladyfingers, you can substitute with sponge cake or biscuit crumbs.
• Gelatin — Follow the instructions on the gelatin package for blooming and dissolving. Be careful not to overheat the gelatin mixture, as it may lose its thickening properties.
• Fresh raspberries — Select ripe and juicy raspberries for the most flavorful mousse. If fresh raspberries are not available, you can use frozen raspberries, but make sure to thaw and drain them before pureeing.

Tips & Tricks

• For a more intense raspberry flavor, add a few drops of raspberry extract to the mousse.
• To make individual servings, use small dessert rings or glasses instead of a springform pan.
• Serve the Charlotte Russe chilled for the best taste and texture.
• Experiment with different fruit variations, such as strawberry or mixed berries, for a twist on the classic recipe.
• Dust the top of the Charlotte Russe with powdered sugar before serving for an elegant touch.

Serving advice

Slice the Charlotte Russe into wedges and serve on dessert plates. Pair it with a dollop of whipped cream and a fresh raspberry on top for an extra touch of elegance.

Presentation advice

To enhance the presentation, drizzle a raspberry coulis or chocolate sauce on the dessert plate before placing the slice of Charlotte Russe. Garnish with a sprig of mint and a dusting of powdered sugar for an exquisite finishing touch.