Raspberry Charlotte with white chocolate (completely without gelatin)
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ingredients
3 packets of shortbread biscuits (long)
Malina sauce
200 g raspberries 4 tbsp sugar 1 tbsp lemon juice
Cream
500 g soft curd 100 g white chocolate
Whipping cream
500 ml whipping cream 1 packet vanilla sugar´ 2 packets whipping cream stiffener
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A delicious no-bake dessert made with shortcrust pastry and a simple gelatin-free cream cheese.
1.
Raspberry Sauce: Heat raspberries, sugar and lemon juice together in a saucepan.
2.
When the raspberries have cooked the sauce, set aside, strain through a thick sieve and leave to cool. Later, divide it into two halves – one to dip the biscuits in and the other half to use in the cream.
3.
Line the rim of the cake tin (25 cm) with the biscuits that have been briefly soaked in the raspberry sauce and cover the bottom of the tin with the broken soaked biscuits.
4.
Cream: melt the chocolate over a water bath, allow it to cool briefly and whisk the cream cheese into the cream.
5.
Add half of the raspberry sauce to the chocolate-curd cream, which will colour it nicely.
6.
Spread the pink cream on the biscuits, align and place the whole mould in the fridge for about 30 minutes.
7.
Later, whip the thickened whipping cream with well chilled cream, heavy cream, thickener and vanilla sugar and spread over the raspberry cream. Refrigerate the cake for at least 4 hours, ideally overnight.
8.
Decorate the cake with fresh raspberries or drizzle with a little raspberry juice or syrup before slicing.
9.
Good taste!
