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Le Chaudron recipe
Charlotte royale framboise
Raspberry mascarpone charlotte
⏱ 90 minServes 8Hard385 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
600 g (21 oz)fresh raspberries
200 g (7 oz)superfine sugar
300 ml (1¼ cups)heavy cream (35% fat)
200 g (7 oz)cold mascarpone
6 sheetsgelatin12 g total
1package of Reims pink biscuits (or ladyfingers)
100 ml (½ cup)light syrupfor soaking
- 600 g (21 oz) fresh raspberries
- 200 g (7 oz) superfine sugar
- 300 ml (1¼ cups) heavy cream (35% fat)
- 200 g (7 oz) cold mascarpone
- 6 sheets gelatin 12 g total
- 1 package of Reims pink biscuits (or ladyfingers)
- 100 ml (½ cup) light syrup for soaking
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the gelatin in cold water for 10 minutes, then squeeze dry.
- Blend 400 g (14 oz) of raspberries with 100 g (½ cup) of sugar and strain out the seeds.
- Heat a quarter of the coulis with the gelatin until dissolved, then stir back into the rest.
- Whip the cream with the cold mascarpone until firm.
- Gently fold in the lukewarm coulis.
- Dip the biscuits in the syrup and line the plastic-lined mold, packing them tightly.
- Fill with the mousse, top with more biscuits and chill for 6 hours. Unmold and decorate with raspberries.
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