Raspberry Charlotte

9 Ingredients

Number of servings

18-20 lady fingers, halved crosswise
2 cups whole milk
1 vanilla bean, split lengthwise
5 large egg yolks
66grams sugar
2 envelopes unflavored gelatin powder
1 cup heavy cream
170grams baskets fresh raspberries
1teaspoons confectioner's sugar (to garnish)

Nutrition per serving

22% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Line the bottom of the cake pan with wax paper. Arrange the lady fingers, sugar side out, around the sides of the pan.

Step 2 of 5

Bring the milk and vanilla to a simmer in a medium saucepan over low heat. Whisk the egg yolks and sugar together in a bowl until pale. Remove the vanilla bean and whisk the milk mixture into the bowl. Rinse out the saucepan. Return the custard to the saucepan and stir over medium-low heat until the mixture is thick enough to coat the spoon 85°C. Pour through a wire sieve into a clean bowl.

Step 3 of 5

Sprinkle the gelatin over 1/8 cup water in a small heatproof dish. Let stand for 5 minutes, until spongy. Place the dish in a frying pan of very hot water and stir until the gelatin dissolves. Stir into the custard and mix well. Place the bowl in a large bowl of ice water and let stand, stirring often, until the custard is almost set.

Step 4 of 5

Beat the cream just until soft peaks form. Fold the cream into the custard. Stir in half the raspberries. Carefully spoon into the ladyfinger- lined pan. Cover and refrigerate for at least 3 hours to set completely.

Step 5 of 5

Invert the pan onto a platter to unmold. Arrange the remaining raspberries on top. Sprinkle with confectioner's sugar and serve chilled.