Raspberry Charlotte With Almond Milk Mousse

Recipe by
Total Time:
30 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: French Recipe
Technique: Whisk Recipe
Difficulty: Medium

Dessert recipes from Bawarchi.com 

Raspberry Charlotte is a rich creamy finger-licking cake recognised as a crowd favourite for its everlasting yummy taste. It is a super grand dessert with all tasty ingredients like sweet juicy raspberries, egg yolks, sugar, lemon, whipped cream and gelatin. The almond milk mousse is a wonderful combination for the raspberry charlotte and hence this cake appeals for all age-groups. 

This would be a dream cake for your kids! You get to feel that divine taste when the cake is decorated with extra raspberries and almond flakes.

Take a look at more Dessert Recipes. You may also want to try Blackberry Chocolate Cake , Kesar Bhaat, Vanilla Pannacotta, Festive Makhane Ki Kheer

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Ingredients

  • 400 gms. Raspberries
  • 2 egg yolks
  • 50 gms. sugar
  • Juice of ½ lemon
  • Zest of ½ lemon
  • 3 leaves of gelatin
  • 2 egg whites
  • 100ml whipped cream
  • 2 packets of finger biscuits
  • 48 raspberries for garnishing
  • For the Almond milk:
  • 100 ml. milk
  • 100 ml. cream
  • 25 gms. sugar
  • 25 gms. vanilla sugar
  • 50 gms. almond flakes
  • 3 egg yolks
  • For the Sauce:
  • 125gms. fresh raspberries and
  • Icing sugar

How to Make Raspberry Charlotte With Almond Milk Mousse

  • To make the mousse: Wash the raspberries and leave 150gms. separate, pass the rest through a sieve.
  • Whisk the egg yolks, 20gms. sugar, vanilla sugar and the zest of lemon, whisk well until fluffy.
  • Soak the gelatin leaves in cold water for a few moments and squeeze dry.
  • Pour the raspberry puree, gelatin, lemon juice into a small pan and boil gently, stir until the gelatin has dissolved. Allow to cool.
  • Mix the egg yolk mixture with the raspberry mixture and whisk until cold.
  • Whisk the egg white until stiff. Whip the cream until stiff.
  • Carefully combine the cream, egg whites, and raspberries.
  • Make 8 baskets with the sponge fingers, fill with mousse and place in fridge until set.
  • Decorate with extra raspberries and almond flakes.

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