Mini Raspberry Charlottes

You are not going to find a Charlotte recipe easier than this one. 4 ingredients, I repeat: only 4 ingredients, no bake and only using two types of cookies that you can buy already made. You have Sunday dessert prepared in 10 minutes!!!

This week I’ve been in Paris for work, and you know what? when I was back home I fancied a sweet very fine and “Frenchy”. Will it be the Parisian airs that the turned me to a more refined girl? 🙂 My first choice would have been to make macarons, but since I’m a mess and I get them sometimes well and sometimes not, I have them in my blacklist temporarily and do not feel like I get them out for the moment.

Neither had much time or inclination to complicate my life, so I thought about Charlottes. On the other hand, you know that I have obsessed a bit with them because they are so beautiful. And, since there are many different types, I decided to use my last raspberries form the plant of my balcony (it still has some, unbelievable!) in this recipe.

And then, my laziness took over me plus a lack of ingredients and little time to go to the supermarket. So I devised a quick and easy way to make Charlottes. So I thought, to make it easer and no bake charlotte I could try to make them mini and use butter cookies as biscuit bases.

And for the purse I used some special lady fingers that we have in Catalonia called “melindros” I bought when I was this summer in Barcelona. They are a bit softer than lady fingers, so they are more close to the real French biscuits that are used for Charlottes. And as in Munich I do not find them, whenever I go home I return with a trunk of the car full. One day they’re going to stop me at the border for smuggling cookies.

Eh voila! To enjoy these beautiful and yummy mini Charlottes, just need prepare the filling, let it cool in the refrigerator and you are done.

Print Recipe

Mini Charlottes de Frambuesa

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Serves: 4 mini Charlottes

Cooking Time: 30 min. Total: 2h 30 min.

Ingredients

• 300 g of fresh or frozen raspberries
• 125 g sugar
• 5 sheets neutral jelly
• 500 g whipping cream (very cold)
• 8 round butter cookies
• 20 Lady fingers aprox.

Instructions

1

Soak the jelly sheets in cold water to soften. Mix 250 g of raspberries with sugar and blend them to make a fine puree Pass the puree through a strainer to remove all the seeds and make it thinner. (Do not throw the seeds and the thick puree, see the notes below)

2

Whip the cream and add the pureed raspberries. Mix gently until incorporated. Drain the gelatin and put it into a small bowl to heat in the microwave for 30 seconds to melt. Pour the melted gelatine in raspberry cream and mix a little, always gently. Cool the cream in the refrigerator for about 15 minutes. The cream has to have some consistancy before pouring it into molds, if it is too much liquid will slip between the biscuits and make a mess.

3

To assemble the mini Charlottes you need 4 metal rings about 8 or 10 cm diameter. If you do not have them, you can try fabricarte with plastic ones, for example, you'll have to use your imagination.

4

Put a cookie as first base and closed with a fence around. Filled with raspberry cream to more or less the middle. Place another cookie and put some fresh raspberries. Cover with more cream until you missing a finger to reach the top. Refrigerate at least 2 hours.

5

Garnish with some fresh raspberries covering the surface and ready.

Notes

As I said, with the rest of pulp and seeds raspberries you can make a nice drink. For example, raspberry flavored water, just need to mix the puree in water and strain again. Or a cocktail, you just have to follow the same method, dissolve the remnant puree and strain again to remove only the seeds.

Sweet dreams,