While looking very impressive, this dessert is very simple and fool-proof to make. Having a charlotte mould with fluted sides certainly helps the appearance, but a plain pudding basin can be used to good effect.
This is my translation of the recipe from French, as it appears in the book. My own comments appear in parentheses.
For 6 people
Preparation: 45 min + 5 hours in the fridge
Cooking: 10 min
Equipment: 1 charlotte mould, 22 cm diameter
20 Boudoir Biscuits (also known as Ladyfingers)
(To convert grams to ounces use a converter like this).
- 200 g of frozen raspberry purée, or 250 g of raspberries crushed and strained through a fine sieve
- 150 g caster sugar
- 8 g gelatine (5 leaves)
- 300 ml single cream
- 40 g granulated sugar
- 5 tablespoons of water
- 30 g of frozen raspberry purée, or 40 g of raspberries crushed and passed through a fine sieve
- 2 tablespoons of raspberry eau-de-vie (I use Crème de Cassis)
- 1 punnet of fresh red berries
- A few mint leaves
(Mulot recommends serving it with some raspberry purée, and I would strongly support his recommendation. To this end, you will need another 30 g of frozen raspberry purée, or 40 g of raspberries crushed and passed through a fine sieve, sweetened to taste)
- Keep the cream in the fridge so that it is cold when you come to whip it.
- Prepare the raspberry syrup, which will be used to soak the biscuits. In a small saucepan, boil the water and sugar together for a minute. When completely cool, add the purée and the alcohol. Set aside.
- Prepare the raspberry cream.
- Soak the gelatine leaves in cold water (if you are using gelatine powder, sponge it into 5 tablespoons of hot water and stir till fully dissolved).
- In a small bowl, mix together the sugar and the raspberry purée.
- In a small saucepan, heat half of this sweetened puree. Remove from the heat and add the gelatine leaves, after patting them dry with some paper towel. Stir well to make sure the gelatine is well mixed in.
- Empty the contents of the saucepan into the rest of the sweetened raspberry purée. Work with a spatula until it has been thoroughly incorporated.
- Whip the cream until it forms soft peaks. Using a spatula, add the purée and gelatine mixture in two steps: 1/3 to start with, and then the remaining 2/3. This precaution will make sure there are no lumps in the cream and that the cream will remain light and airy.
- Assemble your charlotte.
- Line the mould with cling film: this will make it easier to turn out. Line the sides of the mould with biscuits without having them overlapping (I find I need to trim every second biscuit into a wedge shape for them to fit neatly), and then line the bottom of the mould. Soak the biscuits with the syrup (I use a silicone pastry brush to apply the syrup – you should use all the syrup).
- Fill the mould up to the top of the biscuits with the cream, scattering some whole raspberries throughout. Tap the mould to level the surface. Cover with cling film and keep in the fridge for at least 5 hours before serving, to allow the cream to set.
- At the time of serving, turn the mould out onto the serving plate, and decorate with the red berries and some mint leaves. Eat immediately.
Tip: You can accompany this charlotte with a raspberry coulis (I use some sweetened purée).