The recipe for the raspberry and rose charlotte, with pink biscuits from Reims
Subtle combination of raspberry and rose in this original charlotte! A light and gourmet dessert
Ingredients of the raspberry and rose charlotte, with pink Reims biscuits for 4 people:
- 1 pack of Pink Biscuits from Reims Fossier
- 200 ml of raspberry puree
- 150cl of liquid cream
- 3 sheets of gelatin (6g)
- 2 tablespoons of rose syrup
- 1 tray of fresh raspberries
Preparation e the raspberry and rose charlotte, with pink Reims biscuits
- Whip the cream and when it starts to be firm, add the rose syrup and put in the refrigerator.
- Soften the gelatin in cold water for 10 minutes.
- Heat the raspberry coulis slightly in a water bath and add the drained gelatin leaves to dissolve them.
- Then place your chicken ass in a tray of cold water and let it cool. Then gently incorporate the mixture into the whipped cream
- Place the pink Reims cookies in a Charlotte mold, make the bottom and sides. Add the raspberry mousse and leave in the refrigerator for 24 hours, before unmolding
- When the charlotte is removed from the mold, decorate with the fresh raspberries and a few rose petals
