Berries charlotte: how to prepare a creamy and beautiful dessert
published on 18 May, 2021 at 13:03
Ingredients:
BASE:
2 eggs
50g sugar
50g "00" flour
sugar
RASPBERRY MOUSSE:
350g mascarpone
200g cream
80g sugar
6g gelatin in sheets
300g raspberry puree
CAT'S TONGUES:
100g butter
120g powdered sugar
100g egg whites
100g "00" flour
RASPBERRY JELLY:
10g sugar
50g raspberry puree
50g water
2g gelatin in sheets
Directions:
1. Base: whisk the egg whites with the sugar until stiff. Then add the egg yolks and sift the flour. Mix and pour the mixture into two molds. Bake at 400°F/190° for 10 minutes.
2. Mousse: soak the gelatin. Then mix the mascarpone with the sugar, cream and raspberry puree. Melt the gelatin and add it to the cream.
3. Assemble the cake and place in the freezer for 3 hours.
4. Cat's tongues: soften the butter with the icing sugar, then add the egg whites and flour. Put the dough in the pastry bag and form the cat's tongues. Bake at 400°F/190° for 8 minutes.
5. Gelatin: soak the gelatin sheets. Then mix the puree with water and sugar. Heat in the microwave and add the gelatin making it melt. Refrigerate for 10 minutes and then pour over the cake.
6. Decorate with cat's tongues and serve.
Credit: cakeshare
https://www.youtube.com/watch?v=TM1bmRefPtQ
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