Raspberry Charlotte

Name: Raspberry Charlotte
Ingredients: 1 (12 ounce) bag individually quick frozen raspberries, thawed; 3/4 cup sugar, plus; extra sugar, for dusting pan; 1 packet unflavored gelatin; 1/4 cup cold cranberry-raspberry juice or 1/4 cup water; 1 1/2 cups heavy whipping cream; 2 (3 ounce) packages unfilled ladyfingers; 10 ounces fresh raspberries (2 1/2 cups)

8 ingredients

1 steps

Ingredients

1 (12 ounce) bag individually quick frozen raspberries, thawed
3/4 cup sugar, plus
extra sugar, for dusting pan
1 packet unflavored gelatin
1/4 cup cold cranberry-raspberry juice or 1/4 cup water
1 1/2 cups heavy whipping cream
2 (3 ounce) packages unfilled ladyfingers
10 ounces fresh raspberries (2 1/2 cups)

Directions

1

["Stir and press raspberries with back of wooden spoon through a strainer set over a bowl (you'll have about 1 1/3 cup puree).", "Add sugar; stir until dissolved.", "Sprinkle gelatin over juice in a medium saucepan.", "Let stand 1 minute.", "Then stir over medium heat until gelatin dissolves.", "Add half the puree; heat until warm.", "Stir into puree in bowl.", "Refrigerate, stirring occasionally, 1 hr or until consistency of unbeaten egg whites.", "Meanwhile lightly coat an 8 or 9\" Springform pan with nonstick spray.""