Raspberry Charlotte
Today, I’m offering you a truly seasonal recipe, fresh and fruity: a raspberry charlotte. It showcases Tul’Panach’ raspberries from Panach’Fruits, grown in France (in the Vendée, to be precise) and free of pesticide residues. Fragrant, slightly tangy fruit, perfect for a summer dessert.
For this recipe, I wanted to keep things simple to really showcase the raspberries. The charlotte is made up of a light raspberry mousse and a raspberry confit, and it’s generously filled with fresh raspberries. I also added a few yellow and orange raspberries to bring a touch of colour.
For the assembly, I used shop-bought ladyfingers inside the charlotte (but you can of course make them at home), and pink Reims biscuits for the outside. It brings a lovely visual contrast and a little something extra.
It’s the kind of dessert I adore when it’s hot: fresh, light, and full of fruit. It can be prepared calmly in advance and enjoyed well chilled, perfect for a summer meal or an afternoon snack on the terrace. If you like fruity desserts that aren’t too heavy, this charlotte should clearly appeal to you.
Ingredients & method
4 components · Full recipe
Raspberry confit
- 250 g (8.8 oz) fresh raspberries
- 50 g (1.8 oz) sugar
- 4 g (0.1 oz) gelatine sheets
Soak the gelatine in cold water for 10 minutes.
In a saucepan, heat the raspberries and sugar over medium heat. Stir regularly until the mixture becomes a smooth compote (about 5–7 minutes). If needed, use an immersion blender and pass through a sieve to remove the seeds.
Raspberry mousse
- 200 g (7.1 oz) fresh raspberries
- 80 g (2.8 oz) sugar
- 300 g (10.6 oz) full-fat whipping cream
- 4 g (0.1 oz) gelatine sheets
Soak the gelatine in cold water for 10 minutes.
Blend the raspberries with the sugar and pass through a sieve to obtain a smooth coulis.
Warm a small part of the coulis in a saucepan, then add the drained gelatine. Mix well until completely dissolved, then incorporate into the rest of the coulis. Leave to cool to room temperature.
Whip the well-chilled cream to soft peaks (not too firm). Then gently fold the raspberry coulis into the whipped cream using a spatula, working from bottom to top to keep the mousse airy.
Use immediately for assembly.
Assembly
- 1 packet of ladyfinger biscuits
- Simple sugar syrup for soaking
Line the inside of a charlotte mould (or springform tin) with cling film. Quickly dip the ladyfinger biscuits in the sugar syrup (just one second on each side – they shouldn’t be soggy) then line the sides and base of the mould, sugared side facing outwards.
Pour in half the raspberry mousse, then spread the raspberry confit over it. Pour in the remaining mousse, smooth the surface and cover with a layer of soaked ladyfinger biscuits.
Cover with cling film and refrigerate for at least 4 hours, ideally overnight.
Unmould carefully just before serving by turning out onto a serving plate and removing the cling film.
Decorate with fresh raspberries, a light dusting of icing sugar and, if desired, a few mint leaves.
Keep refrigerated until serving. The charlotte keeps well in the fridge for 2 days.
Tie a ribbon around the charlotte to hold the biscuits in place, if necessary.
Decoration
- Fresh raspberries for decoration
- Icing sugar for dusting
Arrange the fresh raspberries on top of the charlotte, piling them generously in the centre.
Dust lightly with icing sugar just before serving for a clean, elegant finish.
Optionally, add a few small mint leaves or edible flowers for a more refined presentation.
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