Pavesini Charlotte with Raspberry Cream
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh liquid cream | 300g |
| Mascarpone | 500g |
| Icing sugar | 100g |
| Gelatin sheets | 8g |
| Raspberries | 300g |
| Red currants | 100g |
| Lemon juice | 30g |
| Pavesini biscuits | 100g |
| Whole milk | 30g |
| Fresh raspberries (for garnish) | to taste |
| Fresh red currants (for garnish) | to taste |
| Rosemary sprigs (for garnish) | to taste |
Instructions
-
Prepare the Fruit Puree:
Begin by washing the raspberries and red currants thoroughly. Place the washed berries in a saucepan and cook over low heat for about 10 minutes, stirring occasionally. After the cooking time, pass the fruit mixture through a fine sieve to remove the seeds. Set aside the resulting fruit puree and allow it to cool down completely. -
-
Soften the Gelatin:
In a separate bowl, soak the gelatin sheets in cold water for 10 minutes to soften them. -
Make the Cream:
In a small saucepan, pour 100g of cream and gently heat it over low heat until it begins to warm up. Once warm, add the soaked gelatin and stir until dissolved. Set this mixture aside to cool slightly. -
Prepare the Mascarpone Mixture:
In a large mixing bowl, combine the mascarpone and icing sugar. Using electric whisks, beat the ingredients until smooth and creamy. Gradually add the remaining cream, followed by the slightly cooled gelatin mixture. Continue mixing with the electric whisks until you achieve a smooth and creamy texture. -
Add the Fruit Puree:
Gently fold the cooled fruit puree of raspberries and red currants into the mascarpone cream mixture. Stir well to combine. -
Assemble the Charlotte:
Line the edges of a pastry ring (approximately 18 cm in diameter with tall sides) with parchment paper. Place the ring on a baking sheet lined with parchment paper. Begin by arranging the Pavesini biscuits around the inside of the ring, creating a sturdy base. -
Layer the Cream and Biscuits:
Pour half of the prepared raspberry cream mixture over the biscuits, spreading it evenly. Then, arrange another layer of Pavesini biscuits on top, making sure they are not soaked in milk this time. Finish by spreading the remaining cream mixture over the biscuits, leveling it out with a spatula. -
Chill the Charlotte:
Place the assembled Charlotte in the refrigerator for at least 3-4 hours, allowing it to set and firm up. -
Unmold and Garnish:
Once the Charlotte has set, carefully remove the pastry ring and parchment paper. Transfer the dessert to a serving plate. Decorate the top with fresh raspberries, red currants, and sprigs of rosemary to add a beautiful and fragrant touch. -
Serve and Enjoy:
Serve chilled, and enjoy the light, creamy layers of raspberry-infused delight. Perfect for special occasions or as a sweet ending to any meal!
Pro Tips:
- For a more vibrant flavor, you can add a dash of lemon juice to the raspberry puree to enhance its tartness.
- Make sure to use high-quality mascarpone for the creamiest texture.
- You can also garnish with edible flowers for an extra elegant touch.
