This is a show-stopper dessert with tart raspberry mousse surrounded by tender lady fingers
Prep Time: prep 50 mins, plus chilling
Cooking Time: cook 10 mins
Serves: makes 6 servings
- 18-20 lady fingers, halved crosswise
- 2 cups whole milk
- 1 vanilla bean, split lengthwise
- 5 large egg yolks
- 1 / 3 cup sugar
- 2 envelopes unflavored gelatin powder
- 1 cup heavy cream
- three 6oz ( 168g) baskets fresh raspberries
- confectioner's sugar, to garnish
- Line the bottom of the cake pan with wax paper. Arrange the lady fingers, sugar side out, around the sides of the pan.
- Bring the milk and vanilla to a simmer in a medium saucepan over low heat. Whisk the egg yolks and sugar together in a bowl until pale. Remove the vanilla bean and whisk the milk mixture into the bowl. Rinse out the saucepan. Return the custard to the saucepan and stir over medium-low heat until the mixture is thick enough to coat the spoon (185°F/85°C). Pour through a wire sieve into a clean bowl.
- Sprinkle the gelatin over 1/8 cup water in a small heatproof dish. Let stand for 5 minutes, until spongy. Place the dish in a frying pan of very hot water and stir until the gelatin dissolves. Stir into the custard and mix well. Place the bowl in a larger bowl of ice water and let stand, stirring often, until the custard is almost set.
- Beat the cream just until soft peaks form. Fold the cream into the custard. Stir in half the raspberries. Carefully spoon into the lady finger- lined pan. Cover and refrigerate for at least 3 hours to set completely.
- Invert the pan onto a platter to unmold. Arrange the remaining raspberries on top. Sprinkle with confectioner's sugar and serve chilled.
- prep 50 mins, plus chilling; cook 10 mins
Chocolate Charlotte: Omit the vanilla and raspberries. Add 6oz (175g) bittersweet chocolate to the hot custard; whisk until smooth. Decorate with grated chocolate.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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