Charlotte aux Framboises

Raspberry mousse in a ring of ladyfingers, with fresh raspberries in the middle. From Between2Kitchens.

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Not tried yet. The original uses gelatin, the agar amount is a guess. Agar releases a bit of water over time, eat it within a day or two.
The original doesn’t soak the biscuit, the syrup is the classic way and keeps it from being dry.
The original biscuit has 5 eggs for 90g sugar and 90g flour, very fragile. The biscuit cuillère uses the usual ratio.

Prepare the purée de framboise, it all goes in the mousse.
Prepare the biscuit cuillère.
Boil the water and sugar, add the liqueur and let it cool down.
Set a ø20cm cercle on a cake board and put the rhodoid inside.
Put the bands around the inside, sugared side against the rhodoid, and trim them so the ends meet.
Trim the disc to fit and put it at the bottom.
Brush the inside of the bands and the disc with the syrup.
Have the raspberries and pistachios ready, the mousse sets within minutes.
Prepare the mousse.
Mix a third of the mousse with 125g of raspberries and most of the pistachios.
Pour half of the plain mousse in, then the raspberry mousse, then the rest. Smooth the top.
Let it set in the fridge for at least 3 hours, ideally overnight.
Whip the cream with the sugar and pipe small dots on top. Add the remaining raspberries and pistachios, dust with icing sugar.
Lift the cercle off and peel off the rhodoid just before serving.

Steps

Blend the raspberries.
Push the purée through a sieve with a spoon to remove the seeds, press hard and scrape under the sieve too.
Keep the seeds and pulp left in the sieve for the syrup.
The weight reduces by about 20% because of the seeds and pulp, 500g of raspberries give about 400g of purée.
Keep it in the fridge until needed.

Draw a ø18cm circle and two 32x6cm bands on parchment sheets and flip them over on baking sheets.
Preheat the oven to 180°C.
Separate the eggs. Whip the whites, adding the sugar little by little, to firm glossy peaks.
Whisk in the yolks quickly at low speed.
Sift the flour over it and fold gently with a spatula.
Pipe with a 12mm plain nozzle, the disc in a spiral, the bands as fingers side by side, touching.
Dust with icing sugar twice, 5 minutes apart.
Bake for 10-12 minutes until lightly golden.
Let it cool down on the parchment before peeling it off.

Whip the cream to soft peaks and keep it in the fridge.
Whisk the agar agar into the cold purée, sugar and liqueur.
Bring to a boil and let it boil for 1-2 minutes while whisking, agar agar does nothing if it doesn’t boil.
Let it cool down to around 45°C, it sets around 35-40°C so don’t wait too long.
Whisk a quarter of the whipped cream quickly into it, then fold in the rest.
Use it right away, it sets within minutes.

Category: cake