White Chocolate and Raspberry Charlotte

Photo by kimber m.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Makes 8 7.62-cm X 7.62-cm (3-inch X 3-inch) Charlottes

  • Special Equipment 8 7.62-cm X 5.08-cm (3-inch X 2-inch) ring moulds and ribbon, 1.5-cm wide (about 3/4-inch wide), to decorate

  • 8

    25.4-cm by 10.16-cm (10 3/4-inch by 4-inch) acetate paper or non-stick baking paper collars.

  • Special Instruction – Read Assembling Instructions before proceeding with Mousse preparations to ensure individual recipes are prepared when needed.

  • Ladyfingers

  • White Chocolate Mousse

  • Raspberry Mousse

  • Fresh Raspberries, to garnish

  • Confectioners’ (icing) sugar, to garnish

Directions

Ladyfingers: Makes about 5 dozen •4 large eggs, separated, room temperature •Pinch of salt •¼ teaspoon cream of tartar •169 g (¾ cup) caster (superfine granules) sugar, divided •1 teaspoon vanilla extract •94 g (¾ cup) plain (all-purpose) flour, sifted 1.Preheat oven to 190° C (375° F). Line baking sheets with non-stick baking paper, set-aside. 2.In the bowl of an electric stand mixer fitted with the whip attachment, beat egg whites, salt and cream of tartar on high speed to soft peak. 3.Gradually add ¼-cup sugar and beat to firm peak. 4.In a separate bowl, using an electric hand mixer beat egg yolks, remaining ½-cup sugar and vanilla until thick and pale. 5.Add flour to the egg yolk mixture and using a large, flexible spatula stir to combine. 6.Using a large, flexible spatula gently fold, (one-third at-a-time) egg white mixture into egg yolk mixture. 7.Transfer batter to a large pastry bag fitted with a large plain tip. 8.Pipe batter onto prepared baking sheets, making 8 cookie rounds to use as a base for each charlotte, about 7-cm (2¾-inch) in diameter, spacing rounds 2.5-cm (1-inch) apart. Pipe remaining batter onto prepared baking sheets, making ladyfingers 7.62-cm (3-inches) long and spacing ladyfingers 2.5-cm (1-inch) apart. 9.Bake immediately until golden around the edges, 10 to 12 minutes. 10.Remove from oven and transfer ladyfingers on the non-stick baking paper to a wire rack to cool completely. 11.Using a small offset spatula carefully remove ladyfingers from non-stick baking paper. 12.If not using ladyfingers immediately store in an airtight container. White Chocolate Mousse: •7 g (1 package) unflavoured gelatine •59 ml (¼-cup or 2 ounces) cold water •339 g (12-ounces) good quality white chocolate, finely chopped •591 ml (2½-cups or 20 ounces) heavy cream, 35%, cold, divided 1.In a small bowl, dissolve gelatine in cold water, set-aside to bloom for 5 minutes. 2.Place chocolate into the bowl of a food processor. 3.Prepare an ice-water bath, set-aside. 4.In a small-sized saucepan, bring ¾-cup heavy cream just to the boil over medium-high heat. 5.Add bloomed gelatine to cream and stir for 30 seconds to dissolve completely. 6.Pour cream mixture over chocolate in food processor; let stand for 1 minute. 7.Process until chocolate mixture is smooth. 8.Transfer chocolate mixture to a medium-sized bowl and place bowl over ice-water bath. 9.Chill, stirring occasionally, until mixture is thick enough to fall from a spoon in ribbons. 10.In the bowl of an electric stand mixer fitted with the whip attachment, beat the remaining 1¾-cups heavy cream over high speed to soft peak. 11.Using a large, flexible spatula fold whipped cream, one-third at-a-time, into chocolate mixture. 12.Press chocolate mousse through a fine mesh sieve into a large bowl; discard any solids. (This step is optional but recommended to achieve a smooth, pillowy mousse.) Raspberry Mousse: •300 g (10½-ounces) frozen raspberries (about 175 g or 6-ounces raspberry purée) •7 g (1 package) unflavoured gelatine •59 ml (¼-cup or 2 ounces) cold water •56 g (¼-cup) caster (superfine granules) sugar •355 ml (1½-cups or 12 ounces) heavy cream, 35%, cold 1.Place frozen raspberries in a fine mesh sieve set over a small bowl. Set aside to thaw. 2.Once thawed, using the back of a spoon press raspberries, a small batch at-a-time, through sieve so that the seedless pulp falls into the bowl (make sure to scrape bottom of sieve in between batches). Strained pulp should equal about 175 g (6-ounces). 3.Prepare an ice-water bath, set-aside. 4.In a small bowl, dissolve gelatine in cold water, set-aside to bloom for 5 minutes. 5.In a small-sized saucepan, stir together raspberry pulp and sugar and then bring mixture just to the boil over medium-high heat. 6.Add bloomed gelatine to raspberry mixture and stir together for 30 seconds to dissolve completely. 7.Transfer raspberry mixture to a medium-sized bowl and then place bowl over ice-water bath. 8.Chill, stirring occasionally, until raspberry mixture has slightly thickened and is cool to the touch. 9.In the bowl of an electric stand mixer fitted with the whip attachment, beat the heavy cream to soft peak over high speed. 10.Using a large, flexible spatula fold whipped cream, one-third at-a-time, into raspberry mixture. 11.Press raspberry mousse through a fine mesh sieve into a large bowl; discard any solids. (This step is optional but recommended to achieve a smooth, pillowy mousse and also helps to remove any remaining raspberry seeds.) Assembling Charlotte con Mousse di Cioccolato Bianco e Lamponi •Acetate or non-stick baking paper collars (see above for measurements) •8 ladyfinger rounds •40 to 48 ladyfingers •200 g (7-ounces) fresh raspberries •Ribbon, to decorate •Confectioners’ (icing) sugar, to garnish 1.Line a baking sheet with non-stick baking paper. Set moulds on lined baking sheet. 2.Line moulds with acetate or non-stick baking paper collars. 3.Place 1 ladyfinger round onto base of each mould. Line each mould with 4 to 5 ladyfingers, making sure the front of each ladyfinger is facing outward. 4.Transfer White Chocolate Mousse to a large pastry bag fitted with a large plain tip. Pipe white chocolate mousse into mould, filling halfway up ring mould (2.54-cm or 1-inch layer). 5.Loosely cover with a sheet of plastic wrap and transfer moulds on baking sheet to freezer; chill until set, about 2 hours. 6.Transfer Raspberry Mousse to a large pastry bag fitted with a large plain tip. Remove moulds from freezer. Pipe mousse into mould, filling to the top of the ring mould (2.54-cm or 1-inch layer). 7.Cover and place moulds on baking sheet to refrigerator; chill until set, a few hours or overnight. 8.To serve, remove Charlottes from refrigerator; remove ring moulds and collars. 9.Garnish with fresh raspberries. 10.Carefully tie ribbon around charlottes, securing with a bow. 11.Using a small fine mesh sieve, dust the tops of the Charlottes and raspberries with confectioners’ sugar. 12.Buon Appetito!

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