Raspberry Charlotte
"The classic Charlotte Russe, a grand dessert consisting of a Bavarian cream encased in sponge cake, has fallen out of favor, partly because it’s fussy to make, and partly because lean sponge cake and bouncy gelatinized mousse don’t hold much appeal for modern cooks. In our recipe, we swap the… read more..."
INGREDIENTS
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unflavored gelatin
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water
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large egg yolk
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cornstarch
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raspberry
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sugar
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unsalted butter
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salt
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heavy cream
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unflavored gelatin
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lemon juice
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seedless raspberry jam
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cake flour
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sugar
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baking powder
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salt
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vegetable oil
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large egg
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water
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vanilla extract
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cream of tartar
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1 1/4 teaspoons unflavored gelatin
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2 tablespoons water
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3 large egg yolks (reserve whites for cake)
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2 teaspoons cornstarch
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1 pound (3 1/4 cups) fresh or thawed frozen raspberries
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2/3 cup (4 2/3 ounces) sugar
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2 tablespoons unsalted butter
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Pinch salt
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1 3/4 cups heavy cream
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1/2 teaspoon unflavored gelatin
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1 tablespoon lemon juice
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1/2 cup seedless raspberry jam
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2/3 cup (2 2/3 ounces) cake flour
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6 tablespoons (2 2/3 ounces) sugar
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3/4 teaspoon baking powder
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1/8 teaspoon salt
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1/4 cup vegetable oil
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1 large egg plus 3 large egg whites (reserved from filling)
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2 tablespoons water
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1 teaspoon vanilla extract
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1/4 teaspoon cream of tartar
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