I’m back! A different kind of bun in the oven meant I had to take a break from the blog. But now that the sleepless nights are finally over (I feel I’ve just jinxed it), I feel like a human being again rather than a zombie unable to put two words together (aarrr). Now let’s talk about cakes and more specifically charlottes. Fresh and light, this raspberry charlotte is my way of clinging on to the summer a little bit longer although, here in London, it seems pretty much over (sad face). Click on the link below for the recipe.
To make a raspberry charlotte, you need:
- 500 g raspberries
- 75 g caster sugar
- 100 ml double cream
- 250 ml whole milk
- 1 tsp vanilla extract
- 3 egg yolks
- 1 tbsp cornflour
- 3 g gelatine powder
- 20 lady fingers (I used 10 Biscuits de Reims but they're harder to find)
- A few mint leaves for decoration
- In a blender, pulse together 350 g raspberries. Pass through a sieve to remove the pips and then combine with 50 g sugar.
- In a separate bowl, whip the cream until firm.
- In a small saucepan, combine the milk, gelatine and vanilla and bring to a simmer. Remove the pan from the heat, place a plate on top and let it cool. Add the remaining sugar and stir until dissolved.
- In a bowl, whisk together the egg yolks and the cornflour. Add the warm milk and whisk until well combined.
- Return to the hob and heat until the mixture thickens.
- Add the raspberry purée to the mixture as well as the whipped cream.
- Put a couple of lady fingers at the bottom of a sandwich tin and more lady fingers all around inside it. Pour the raspberry mixture in the tin and let it set in the fridge for a least a couple of hours.
- When set, take out of the fridge and decorate with the remaining raspberries and a few mint leaves.