RASPBERRY CHARLOTTE RUSSE скачать в хорошем качестве

RASPBERRY CHARLOTTE RUSSE

RASPBERRY CHARLOTTE RUSSE Rekindling my passion for old traditional treats, this one is a winner! Light , deliciously fluffy raspberry mousse, with a sponge base and sponge biscuits makes this a sweet treat for any special occasion. INGREDIENTS 1 Sponge flan case (200g I used O’ Reilly brand) 2 - 3 tablespoons jam Boudoir sponge fingers (100g-150g) 9” Round loose bottom tin 1 sachet of gelatine (11g) 1 sachet of sugar free raspberry jelly (I used shivers) 150ml cold water 500g Frozen raspberries Juice of one full lemon and rind 125g Caster sugar 500g of mascarpone cheese 60g Icing sugar 450ml softly whipped cream METHOD Prepare a 9” loose bottom tin with clingfilm making sure you overlap and let it overhang the tin, then place an 8” thin board on top this makes it easier to transfer the Charlotte when set . Place frozen berries in a sauce pan along with the juice and rind of a large lemon. Add caster sugar on top and stir. Let the berry mixture bubble away for about two to three minutes just until the berries have turned soft and melted together, you’re not looking for a jam . Get a large bowl and sit a sieve on top , using the back of a wooden spoon push the raspberries through the sieve to get rid of the seeds and you are left with a bright red raspberry coulis. The mix is very runny so don’t expect a jammy mixture. You now have your raspberry coulis made Boom!… easy peasy raspberry squeasy. Don’t throw out the raspberry pulp as you can put that into ice cubes and freeze and use for smoothies or for flavouring mixed through ice cream ! Sprinkle both gelatine and raspberry jelly mix on 150ml of cold water and let sit for 5 minutes while you cut out the sponge flan base for the Charlotte . Using a sharp knife cut out the base of the sponge flan to fit your 9” tin. Spread raspberry jam on the base of the sponge to add another layer of flavour or could brush with a simple syrup or liqueur. Next trim your sponge fingers to fit the height of the tin , I cut about an inch off the base of each sponge finger and nestle each finger sugar side out and they stand up like soldiers , I fit 23 fingers snugly to create the cage. Using a mixer beat the mascarpone and icing sugar together until smooth. Your gelatine mix should have absorbed all the water by now and sponge like to touch. Heat the gelatine mixture in the microwave for about 25-30 seconds , stir to make sure the gelatine has dissolved. Transfer gelatine to the raspberry coulis , make sure its cool to the touch before you add to the mixed mascarpone!! Slowly pour your cooled raspberry coulis into the mascarpone mix and watch the colour turn a fabulous knickers pink! Add your softly whipped cream and whisk until fully combined. You want the mixture to be beaten with soft whipped peaks and not too runny, it needs to be the thickness of whipped cream when all combined together. Too loose and it won’t set properly or you run the risk of seeping out of the tin. Pour the delicious fruit mousse into the tin and leave to chill overnight and allow to set. Decorate with some whipped cream and raspberries and dig in!!