As you all might noticed, last week I added an image in my Sidebar, who links to the Whole Kitchen website. In fact, I discovered this community through pinterest, a spanish lady posted a beautiful photo about a dessert she prepared for a contest, so immediately I went to check and ended up in the whole kitchen website.
This community is a Spanish network for bloggers and they propose challenges every month. There’s two groups, one for the salty recipes and one for the sweet ones, you can subscribe to one or both. To integrate the community you must publish the recipe proposed by the crew in a specific date, and also win prizes and stuff.
I’ve found great this idea so decided to participate and interact with other bloggers too, so…. The Whole kitchen Sweet proposal for June was to prepare a classic French dessert “La Charlotte”.
I was kind of intimidated cause I knew the Charlotte’s assembly could be tricky and I couldn’t find the right mold so I had to improvise.
I also wanted to do my very own homemade ladyfingers with a very delicate and light rose flavor. My 1st batch was a catastrophe, they were all flat, but I adjust the recipe and came out with a pretty decent ladyfingers =D
Next thing to do was the berry syrup to soak the ladyfingers and the last step was the strawberry & raspberry mousse. These two steps went smoothly and I was so excited to put my charlotte together.
The problem came at the time to Unmold the charlotte… As I told you, I didn’t have the right mold so I took a plastic kind of ramekin, cover it inside with foil paper and started to place my soaked ladyfingers. After the refrigeration time, I removed the cake and when I started to peel off the foil paper, the surface of the ladyfingers facing the foil, sticked to it and peel off too! Argg! I was so frustrated.
I realized, that the ladyfingers where too wet and sticky, so a piece of advice for you guys, next time, take a pastry silicon brush and just brush a little of the syrup in one side of the ladyfingers. Be sure the sirop covered side is facing the inside of the mold, so it will touch the mousse and stay moist, but it will be a little more hard outside so it allow you to unmold the cake 🙂
For the Charlotte you will need:
- For the raspberry nectar/syrup
- 80 g of raspberry
- 50 g of powdered sugar
- 50 g of water
- 2 cl of kirsch
Wash the strawberries, clean them and let them dry on absorbent paper. Reserve about 50 g. for the decoration of the charlotte.
Put the rest in the bowl of food processor and reduce them to a puree. Then pass the puree through a sieve to get a very fine pulp. Set asside
Crush all the raspberries to get the nectar. Pass the puree through a sieve to remove all fine seeds. Set aside.
Prepare the syrup: bring the water and sugar to a boil and stir. Cool the syrup and then add the kirsch and 50 g of mashed raspberries. Set aside
For red fruit mousse
- 100 g of raspberries
- 150 g of strawberries
- 50 g of powdered sugar
- 1/2 lemon
- 3 sheets of gelatin
- 30 cl of heavy liquid cream
- 20 Ladyfingers
Prepare the mousse:
Soak the gelatin sheets in a bowl of cold water.
Mix the strawberry puree and remaining raspberries. Add the lemon juice and powdered sugar and mix to incorporate.
Pass the gelatin sheets through a sieve to remove the water excess. In a double boiler, pour 2 or 3 tablespoons sweet pulp along with the hydrated gelatin and stir until the gelatin sheets have dissolved.
In a bowl put the remainder pulp, together with the gelatine/ puree mixture and stir well. Beat the cream lightly and add the puree until incorporated.
Butter a springform pan or ring to charlotte 18 cm in diameter.
Soak very slightly, one by one, the ladyfingers with the raspberry syrup and line all around the inside of the mold.
Fill a third of its height with red fruit mousse. Distribute the wild strawberries. Top with soak biscuits and squeez gently.
Fill with the rest of the mousse, before repeating the operation with the biscuits.
Put the charlotte 3 hours in refrigerator.
For the decoration
- 50 g of strawberries
- 50 g of raspberries
- 50 g of berries
- 4 or 5 branches of groseilles
- 50 g of wild strawberries
- 300 g of raspberry coulis
Unmold the cake on the cake stand where you will it.
Decorate the charlotte with strawberries cut in half, raspberries, blackberries, groseilles and wild strawberries.
Sprinkle some icing sugar in the top.
Serve cold, accompanied by a raspberry coulis.
I hope you like it.
This is a very fresh and light dessert, your guests and family will be surprised.
Mine wasn’t very beautiful because of the soaked ladyfingers, but sure it was perfect in taste.
Have a lovely day,