Recipe of Any-night-of-the-week Raspberry Mousse Charlotte

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Raspberry Mousse Charlotte. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Raspberry Mousse Charlotte, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Raspberry Mousse Charlotte delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Raspberry Mousse Charlotte is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can have Raspberry Mousse Charlotte using 11 ingredients and 11 steps. Here is how you can achieve that.

I needed to make a birthday cake for my friend's daughter's birthday and she wanted a pink cake... I found frozen raspberries at the supermarket for 50% off. The sweet-tart taste is nice, but the aroma is even nicer!

If you mix the meringue, heavy cream, and raspberry sauce to about the same consistency, then it will all blend together smoothly. Recipe by Sakuraebi

Ingredients and spices that need to be Prepare to make Raspberry Mousse Charlotte:

1. 1 refer to Spongecake
2. 1 refer to
3. For the raspberry mousse:
4. 80 grams Frozen raspberries
5. 20 grams Sugar
6. 50 ml Water
7. 1 Egg white
8. 20 grams Sugar for the meringue
9. 100 ml Heavy cream
10. 5 grams Powdered gelatin
11. 2 tbsp Water for the gelatin

Steps to make Raspberry Mousse Charlotte

1. Bake the 15 cm spongecake, slice into about 1.5 cm pieces using 2 pieces. Bake the cookie for the sides next.
2. Place the cookie tightly around the edges of the 18 cm mold, and place 1 sheet of the spongecake inside. Place 2 tablespoons of water into the gelatin to soak.
3. Combine water, sugar, and frozen strawberries into a saucepan and turn on the heat. Dissolve the sugar while smashing the raspberries with a spoon.
4. Use a strainer to remove the seeds by straining. You'll be surprised at how many seeds rasberries have, and how hard they are....
5. Microwave the gelatin for 15 seconds while it is still warm, and mix well.
6. Add sugar to the egg whites, and make the meringue. Whip the heavy cream in a separate bowl until it forms a heavy ribbon when lifted from the bowl. Whip the meringue and the heavy cream to about the same consistency.
7. While cooling the raspberry sauce bowl in ice water, thicken by stirring. Add the combined meringue and heavy cream to the raspberry sauce and mix together well.
8. Pour half of the mousse into the center of the mold. Place the other piece of spongecake on top, and lightly press together.
9. Pour on the remaining mousse, and even out the surface. (You will decorate the top with fruit, so it doesn't have to be that smooth.) Refrigerate until set, 1~2 hours.
10. Once it has set, remove from the mold, decorate with your favorite fruit, and it's done . (I was a bit short on mousse, so there's more sponge cake than I wanted.. If you follow the recipe, there'll be more mousse than I have here.)
11. This is a Christmas version!

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So that's going to wrap it up with this exceptional food Recipe of Quick Raspberry Mousse Charlotte. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!