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Raspberry Charlotte in a Glass

A delightful summer dessert featuring layers of raspberry puree, whipped cream, and ladyfingers, creating a light and nostalgic treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the raspberry puree and mousse
  • 150 g raspberries
  • 20 g sugar for the raspberry puree
  • 2 sheets gelatin hydrated in cold water
  • 20 cl whole fluid cream whipped
  • 30 g icing sugar for sweetening whipped cream
For the syrup and garnishing
  • 30 cl water for syrup
  • 100 g sugar for syrup
  • 100 g raspberries for garnish
  • 16 ladyfingers to layer with mousse

Method
 

Preparation
  1. Prepare the syrup by heating water and sugar in a saucepan until the sugar is dissolved. Cool.
  2. Make raspberry puree by heating raspberries with sugar, mashing, and straining if desired. Cool slightly.
  3. Hydrate gelatin in cold water for 5 minutes, then wring out.
  4. Add gelatin to warm raspberry puree and mix until dissolved. Cool to room temperature.
  5. Whip the cream in a cold bowl until firm, then add icing sugar.
  6. Fold raspberry puree into whipped cream gently.
Assembly and Serving
  1. Assemble verrines by cutting ladyfingers if necessary, dipping them in syrup, and layering with mousse and raspberries.
  2. Rest in the refrigerator for at least 2 hours.
  3. Decorate with fresh raspberries, icing sugar, mint leaves, and biscuit crumbs before serving.

Notes

Serve chilled, set out on a tray with mismatched spoons and a small pitcher of extra syrup for guests. Keep refrigerated in an airtight container or cover each glass with plastic wrap. Best eaten within 48 hours.