Raspberries and white chocolate

Recipe: Raspberries and white chocolate

Charlotte with raspberries and white chocolate. Raspberries and white chocolate, I love to play with this union a gourmet marriage, a very light mousse rather easy to achieve. White chocolate and raspberry recipe The sweetness of white chocolate with the light acidity of raspberries, you can decorate your charlotte with a very white whipped cream to bring out even more colors.

Recipe ingredients

  • Recipe Charlotte Raspberries and chocolate for 12 people:
  • The biscuit base with a spoon
  • 3 eggs
  • 25 g icing sugar
  • 60 g powdered sugar
  • 80 gr of flour
  • Raspberry mousse
  • 1kg of raspberry
  • 200 gr icing sugar
  • 80 cl cream
  • 20 gr of icing sugar
  • 5 gelatin sheets
  • 200 g of white chocolate
  • 40 cl of fluid cream
  • 3 tablespoons of icing sugar
  • 3 gelatin sheets

Instructions

  1. Blend the raspberries with a soup blender.
  2. Pass the raspberry coulis through a Chinese.
  3. Sweeten the raspberry coulis with the 200 g of icing sugar.
  4. Break the eggs and separate the whites from the yolks.
  5. Whip the egg whites until stiff, salt at the start.
  6. Blanch the egg yolks with the powdered sugar.
  7. Trace the shape of the bottom of the pan to be missed on the baking paper.
  8. Place the homemade cookie in your pocket.
  9. Place in a hot oven at 180 ° for 30 minutes.
  10. Soak 3 gelatin sheets in lukewarm water.
  11. Heat 10 cl of fluid cream
  12. Add 3 tablespoons of icing sugar, then stir in the gelatin sheets.
  13. Break the white chocolate into small pieces and let melt in the hot cream off the heat.
  14. Let cool.
  15. Whip 80cl of whipped cream with 20g of icing sugar.
  16. Soak 5 gelatin sheets in lukewarm water.
  17. Heat 10 cl of raspberry coulis, then incorporate the gelatin leaves, leave to cool.
  18. Gently fold in the raspberry coulis and whipped cream.
  19. Line the mold to miss, place the cooked stock in the mold.
  20. Arrange the Montbozon biscuits all around the mold.
  21. Pour half of the raspberry whipped cream preparation into the mold, refrigerate for 15 minutes.
  22. Pour in the white chocolate whipped cream and refrigerate for 15 minutes.
  23. Pour the rest of the raspberry whipped cream preparation into the mold and refrigerate for 15 minutes.
  24. Let stand overnight in the refrigerator.

Preparation time: 30 minutes
Cooking time: 0 minutes
Number of people: 12
4 star rating: 1 review

What wine to drink with white chocolate raspberries?

My favorite wine for this recipe: Crémant du Jura Cépage Savagnin blanc and Chardonnay
Temperature between 8 ° and 10 °

White in SnowEgg yolkAdd sugarTo beatMix with the whiteCooking backgroundMelt the chocolateGently incorporate<img src="/wp-content/uploads/2021/09/6705725588345935653.jpg" class="aligncenter"

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