Small Charlottes with Raspberries
Small Charlottes with Raspberries is a recipe featuring fresh ingredients from the fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 16 Löffelbiskuits
- 3 Blätter Gelatine
- 0.5 Vanilleschote
- 2 Eigelbe
- 2 EL Zucker
- 200 Milch
- 20 ml Himbeerlikör
- 150 ml schlagsahne
- 150 g Himbeeren
Instructions
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1.
Line four small ramekins (about 12 cm diameter) with plastic wrap and set the rim with biscuits.
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2.
Soak the gelatin in a bowl of cold water. Split the vanilla pod lengthwise. Whisk the egg yolks with sugar in a saucepan. Add milk and liqueur, then place the vanilla pod inside. Whisk over a hot water bath until the mixture begins to thicken. Remove from heat and stir briefly. Take out the vanilla pod. Squeeze the gelatin and fold into the mixture until dissolved. Beat the cream with an electric mixer until stiff. Chill the mixture in an ice bath until it starts to gel. Remove from the bath, add the whipped cream on top, and gently fold with a spatula. Fill the ramekins and refrigerate for at least 4 hours.
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3.
Carefully remove from the molds when serving, peel off the plastic wrap, and garnish with fresh raspberries.
