Mini Charlotte with Diplomatic Cream and Berries
Category: Desserts
Serves: 6
This elegant mini charlotte recipe combines delicate layers of Pavesini cookies soaked in milk, light and creamy diplomat cream, and the sweet-tart goodness of fresh berries. A perfect dessert for any occasion, it’s an easy-to-make, no-bake treat that brings a little touch of luxury to the table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pavesini biscuits | 100g |
| Whole milk | 750ml |
| Fresh liquid cream | 375ml |
| Sugar | 225g |
| All-purpose flour | 75g |
| Powdered sugar | 30g |
| Gelatin sheets | 15g |
| Egg yolks | 9 |
| Vanilla pod | 1 |
| Gelatin sheets (for coulis) | 6g |
| Raspberries | 500g |
| Sugar (for coulis) | 2 tbsp |
| Pavesini biscuits (for layering) | 120g |
| Fresh mint | 6 leaves |
| Mixed berries | as needed |
| Whole milk (for soaking) | 200ml |
Instructions
Step 1: Prepare the Pastry Cream
To start, make the pastry cream using a cold method. Place the milk in a saucepan and split the vanilla pod in half, scraping out the seeds. Add both the pod and the seeds into the milk, along with the sugar and egg yolks. Gently heat this mixture while stirring, until it thickens. In a separate bowl, soak the gelatin sheets in cold water for about 10 minutes.
Once the pastry cream is ready, remove from heat, and cover it with a sheet of plastic wrap, making sure it’s in direct contact with the surface of the cream to prevent a skin from forming. Allow it to cool completely.
Step 2: Make the Diplomatic Cream
Whip the fresh cream until soft peaks form, using a stand mixer or hand-held electric beaters. Gently fold the cooled pastry cream into the whipped cream to create the diplomat cream. Set aside.
Step 3: Prepare the Mini Charlotte Molds
Using 8 cm round cylinder molds (7 cm tall), line them with parchment paper cut into strips about 8 cm wide. Arrange the molds on a tray lined with more parchment paper.
Step 4: Layer the Pavesini Biscuits
In a small bowl, pour the cold milk for soaking the Pavesini biscuits. Quickly dip each biscuit into the milk, ensuring it’s moistened but not soggy, then layer it in the bottom of each mold. For each layer, use three biscuits: one whole biscuit in the center and two slightly trimmed to fit the sides of the cylinder.
Repeat this process to create multiple layers of Pavesini biscuits in each mold, ensuring the biscuits are snugly packed.
Step 5: Prepare the Raspberry Coulis
For the raspberry coulis, start by soaking the smaller gelatin sheets in cold water to soften. Meanwhile, place the raspberries and sugar in a saucepan and cook over low heat for 2-3 minutes, allowing the berries to break down.
Once the mixture has reduced slightly, strain it through a fine sieve to remove any seeds. Squeeze out any excess water from the softened gelatin sheets and stir them into the warm raspberry coulis until fully dissolved. Let the coulis cool to room temperature.
Step 6: Assemble the Mini Charlotte
Once the molds with the Pavesini layers are ready, spoon a layer of the diplomat cream on top of the biscuits, filling the molds almost to the top. Smooth the surface with a spoon.
Carefully pour a small amount of raspberry coulis over the top layer of cream, ensuring it covers the surface. Let the mini charlottes chill in the refrigerator for at least 3 hours, allowing the layers to set.
Step 7: Garnish and Serve
After the mini charlottes have set, remove the molds and parchment paper. Garnish the top with fresh mixed berries and a sprig of mint for a touch of freshness and color.
These mini charlottes with diplomat cream and berries are now ready to serve! Enjoy this delicate, refreshing dessert at your next special occasion, or simply indulge in its rich, creamy layers for a satisfying treat.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 4g |
| Carbohydrates | 50g |
| Sugars | 35g |
| Fat | 18g |
| Saturated Fat | 10g |
| Fiber | 2g |
| Sodium | 60mg |
Enjoy your creation of these indulgent mini charlottes—perfect for any dessert lover!
