Raspberry Lemon Charlotte
Raspberry Lemon Charlotte is the ultimate no-bake show-stopper that layers syrup-kissed madeleines with a tangy raspberry-mascarpone mousse. Impress guests in under 30 minutes of hands-on work, then let the refrigerator do the rest.
This fresh, fruity French-inspired dessert delivers bright citrus notes, luscious creaminess, and a stunning bakery-style finish—perfect for birthdays, brunches, or any celebration that calls for something extraordinary.
Ingredients:
- 20 plain madeleines (about 300 g)
- 300 g fresh raspberries, plus a handful for garnish
- 250 g mascarpone, chilled
- 200 ml cold heavy cream
- 80 g powdered sugar, sifted
- 1 organic lemon, zested and juiced
- 6 g powdered gelatin (or 3 gelatin sheets)
- 60 ml cold water (for blooming gelatin)
- 150 ml simple syrup (see below)
- Optional: powdered sugar for dusting
- Simple Syrup:
- 100 ml water
- 40 g granulated sugar
- 1 tbsp lemon juice
Instructions:
- Prepare the lemon simple syrup. In a small saucepan combine 100 ml water, 40 g sugar, and 1 tablespoon fresh lemon juice. Bring to a gentle simmer over medium heat, stirring until the sugar granules are completely dissolved. Remove from the heat, pour into a shallow dish, and let cool to room temperature so it doesn’t melt the madeleines later.
- Bloom the gelatin. Sprinkle 6 g powdered gelatin (or place 3 gelatin sheets) over 60 ml cold water in a heat-safe bowl. Allow it to stand for 5 minutes until the gelatin swells and absorbs the liquid, forming a thick mass.
- Make raspberry purée. Place 200 g of the raspberries into a blender or mini food processor. Blend until completely smooth, about 30 seconds. For a seed-free filling, press the purée through a fine-mesh sieve set over a bowl; discard the seeds.
- Dissolve the gelatin. Transfer 2 tablespoons of the raspberry purée to a small saucepan set over low heat. Once warm (do not boil), add the bloomed gelatin and whisk until fully melted and clear. Remove from heat and immediately whisk this warm gelatin mixture back into the remaining cold purée, ensuring no lumps remain. Set aside.
- Whip the cream. Using a stand mixer fitted with the whisk attachment—or a handheld electric mixer—whip 200 ml cold heavy cream to soft peaks. The cream should hold its shape yet still flop gently when the whisk is lifted. Refrigerate while you prep the mascarpone.
- Prepare the mascarpone base. In a separate chilled bowl, beat 250 g mascarpone with 80 g sifted powdered sugar and all of the lemon zest until silky, about 1 minute on medium speed. Pour in the raspberry-gelatin purée and mix just until combined.
- Finish the mousse. Gently fold the whipped cream into the mascarpone mixture in three additions, using a large rubber spatula and broad strokes to retain maximum air. Once homogeneous, refrigerate the mousse for 15 minutes to thicken slightly, making assembly easier.
- Prepare the mold. Lightly oil a 20 cm springform pan (or traditional charlotte mold) and line the base with a round of parchment paper to guarantee a clean release.
- Dip and line the madeleines. Working quickly, dip the domed side of each madeleine into the cooled lemon syrup for just 1 second per side—any longer and they will become soggy. Stand the soaked madeleines upright, ridged side outward, around the inner circumference of the pan. Cover the bottom with additional syrup-dipped madeleines, trimming with a serrated knife so they fit snugly in a single layer.
- Add the first mousse layer. Spoon half of the chilled raspberry lemon filling over the madeleine base. Smooth the surface with an offset spatula, making sure the cream reaches the edges without dislodging the cookie walls.
- Scatter fresh fruit. Evenly distribute half of the remaining whole raspberries over the mousse layer for pops of fresh flavor in every slice.
- Create the middle cookie layer. Dip more madeleines in lemon syrup, shake off excess, and arrange them flat over the raspberries, completely covering the mousse.
- Repeat filling and fruit. Pour in the rest of the raspberry lemon mousse, level it out, and sprinkle the last of the raspberries on top.
- Seal with a final cookie lid. Finish by placing a final layer of syrup-dipped madeleines over the surface, pressing gently to ensure contact with the mousse and to create an even top.
- Chill until set. Cover the entire pan tightly with plastic wrap and refrigerate for a minimum of 4 hours—overnight is ideal—so the raspberry lemon charlotte firms up and slices cleanly.
- Unmold and serve. When ready, run a thin paring knife between the cookies and the pan wall to loosen. Release the springform ring, transfer the charlotte to a serving plate, and dust lightly with powdered sugar if desired. Cut into 8 elegant slices using a sharp serrated knife. Garnish each plate with extra fresh raspberries and a curl of lemon zest.
FAQ – Raspberry Lemon Charlotte
Q: Can I substitute the mascarpone?
A: Yes. Full-fat cream cheese or ricotta blended until smooth will work, though the flavor will differ slightly. Make sure any substitute is chilled and well-drained to maintain the mousse’s structure.
Q: How far in advance can I make this Raspberry Lemon Charlotte?
A: You can assemble the charlotte up to 24 hours before serving. Keep it covered and refrigerated. The madeleines will stay pleasantly soft yet structured, and the flavors meld beautifully overnight.
Q: I don’t have gelatin sheets—can I use powdered gelatin instead?
A: Absolutely. The recipe lists 6 g powdered gelatin, which equals three standard sheets. Just be sure to bloom the powder in cold water before melting it into the warm raspberry purée.
Conclusion
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