Raspberry Charlotte

Directions

1. 1
   Put the gelatin in a container with cold water.
2. 2
   Put 120 grams of granulated sugar and the yolks in a pan. Whisk and add the milk.
3. 3
   Cook the mixture, stirring until the preparation reaches 85 degrees Celsius.
4. 4
   Squeeze and drain the gelatin. Add to the saucepan when the cream is at the right temperature, but off the heat.
5. 5
   Pour mixture over 320 grams of fresh or frozen raspberries and mix.
6. 6
   Pour into a gratin dish and cover tightly with a plastic wrap. Let cool until 25 C.
7. 7
   Whip the heavy cream.
8. 8
   Add to the cooled raspberry preparation using a flexible spatula.
9. 9
   Set aside.
10. 10
    To prepare the raspberry syrup. mix 250 grams of raspberries with 25 grams of sugar and lemon juice. Cover and cook for 2 minutes in the microwave. Let cool. Filter by passing the fruit through a small strainer, pressing to collect the juice.
11. 11
    Use a pastry circle to assemble the charlotte. Place ladyfingers biscuits at the bottom of and around the circle. Brush with raspberry juice. Pour the creamy mixture over the biscuits. Refrigerate overnight.
12. 12
    The following day, gently remove the pastry circle.
13. 13
    Decorate the charlotte, before serving with fresh raspberries, a little bit of powdered sugar, and mint leaves.