In spring or midsummer, this raspberry charlotte in a glass has exactly the right touch to end a meal without weighing it down. It’s the dessert to pull out when you want to put something pretty on the table without spending the afternoon in the kitchen.
Ingredients :
- Raspberries — They provide the color, acidity, and that fresh red fruit flavor that makes the dessert so interesting. Use fresh raspberries for decoration if possible, and keep frozen ones for the purée—they work well once heated and crushed.
- Ladyfingers — They structure the glass and bring that charlotte feel, soft yet still identifiable under the spoon. Choose ones dry enough to absorb the syrup without turning into paste, and replace with sponge fingers if you want a slightly firmer texture.
- Heavy cream — This gives volume to the mousse and that airy mouthfeel. Use well-chilled cream with at least 30% fat, otherwise it won’t whip well and the mousse will be heavier.
- Gelatin — It helps the mousse hold in the glass without seeping between layers. Soak it in cold water then add to warm purée, not hot, to avoid lumps or undissolved bits.
