Ingredients | Chocolate Raspberry Charlotte
15g pistachio biscuit (see separate recipe)
20g raspberry jelly (see separate recipe)
15g chocolate-raspberry mousse (see separate recipe)
40g vanilla jelly (see separate recipe)
Fresh raspberry and currant
5g glassage (see separate recipe)
Ingredients | Raspberry Jelly
615g raspberry puree
Ingredients | Pistachio Biscuit
9 pc. egg white
3 pc. egg yolk
60g pistachio paste
250g pistachio, peeled
Ingredients | Glacage
600g confectionery cream 35,1% fat
80g cocoa powder
Ingredients | Chocolate Raspberry Mousse
130ml confectionery cream 35,1% fat
120g glucose syrup
180g raspberry puree
285g bitter chocolate
20g raspberry liquor
400ml confectionery cream 35,1% fat
Ingredients | Vanilla Jelly
4-5 egg yolks
2g vanilla extract
520ml confectionery cream 35,1% fat
Method | Chocolate Raspberry Charlotte
Fulfill silicone mold for one half with vanilla jelly. Place raspberry jelly and then mousse on top and a biscuit in the end. Freeze. Before serving take the dessert out of the mold and decorate with glassage and caramel decorations. Use also raspberry, currant and coulis.
Method | Raspberry Jelly
Combine puree and sugar then bring to boil. Add soaked gelatin and mix.
Method | Pistachio Biscuit
Combine an egg, yolks with 200g sugar, beat and then add cornstarch and pistachio paste. Whisk other 200g of sugar and egg white. Carefully mix two mixtures and add chopped roasted pistachio. Put on a silicone baking sheet and bake at 180°С for 15-17 minutes. Chill out and take off the sheet.
Method | Chocolate Raspberry Mousse
Warm up 130ml cream and glucose syrup till 60°С. Add soaked gelatin. Melt chocolate and pour into warmed cream. Cool down and add 400g lightly beaten cream. Mix till smooth.
Method | Vanilla Jelly
Bring to boil milk and vanilla. Beat egg yolks and sugar till white foam. Combine two mixtures and cook till 85°С in a bain marie. Add soaked gelatin. Pass and cool down. Add whisked cream and mix till homogenous consistency.
Method | Glacage
Bring sugar to caramel, add hot cream divided into small portions, cook till caramel is melted. Put sieved cocoa powder and butter, cook 5 more minutes. Place soaked gelatin, mix and pass through chinois.