Charlottes mini

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Charlottes mini

Ingredients

  • For the ladyfingers:
  • 3 large eggs, separated
  • ½ cup confectioners’ sugar, sifted, plus more for sprinkling
  • ½ cup all-purpose flour
  • 1/3 cup granulated sugar
  • For the blackberry mousse:
  • ½ cup strained blackberry puree
  • 2 tsp. granulated sugar
  • ½ tsp. gelatin
  • 1½ tsp. cold water
  • ½ cup heavy cream
  • For the raspberry mousse:
  • ½ cup strained raspberry puree
  • 2 tsp. granulated sugar
  • ½ tsp. gelatin
  • 1½ tsp. cold water
  • ½ cup heavy cream
  • Fresh berries, for serving

Directions

  1. To make the lady fingers, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until foamy. Gradually add the sifted confectioners’ sugar, and continue whipping the egg whites until a stiff, glossy meringue forms. Transfer the meringue mixture to a medium mixing bowl. In the empty mixer bowl, now fitted with the flat beater, combine the egg yolks and granulated sugar. Beat on medium speed until thick and pale yellow. With a spatula, fold the egg yolk mixture into the meringue until smooth and blended, taking care not to deflate the egg whites. Gently fold in the flour until no streaks remain.

    Preheat the oven to 375˚ F. Line two baking sheets with parchment paper or silicone baking mats. Transfer the batter to a pastry bag fitted with a plain round tip. Pipe the ladyfingers onto the prepared baking pans, about 3 inches long and 1 inch wide. Additionally, pipe small rounds for the bases of the charlottes (about 2½-3 inches in diameter). Sprinkle additional confectioners’ sugar over the piped ladyfingers. Bake until light golden, about 10 minutes, rotating the pans halfway through baking. Let cool on the pans 10-15 minutes, then remove the ladyfingers and cake bases to a wire rack to cool completely. (Yield: approximately 36 ladyfingers plus 4 cake bases)

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    To make the blackberry mousse, combine the blackberry puree and sugar in a small saucepan over medium heat. Bring to a boil. While the mixture is heating, combine the gelatin and water in a small bowl to soften. Once the fruit puree reaches a boil, remove from the heat. Stir in the softened gelatin mixture. Let cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form (be careful not to overbeat!) With a spatula, gently fold in the fruit puree until well mixed and no streaks remain.

    To assemble the charlottes, place a cake disk inside the bottom of each 3-inch ring mold on a flat plate or baking sheet.Line the edges of the mold with upright ladyfingers, flat sides facing toward the center.With the blackberry mousse in a pastry bag fitted with a large plain round tip, pipe some of the mousse so that it comes approximately halfway up the height of the ladyfingers. Transfer to the freezer to let the mousse set, about 30 minutes.

    To make the raspberry mousse, combine the raspberry puree and sugar in a small saucepan over medium heat. Bring to a boil. While the mixture is heating, combine the gelatin and water in a small bowl to soften. Once the fruit puree reaches a boil, remove from the heat. Stir in the softened gelatin mixture. Let cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form (be careful not to overbeat!) With a spatula, gently fold in the fruit puree until well mixed and no streaks remain.

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    Fill a pastry bag fitted with a large plain round tip with the raspberry mousse. Pipe a layer of the mousse into the center of the charlottes, leaving at least ½-inch of exposed ladyfingers to act as a rim for the berry topping. Transfer the charlottes to the refrigerator to chill the mousse until ready to serve.

    Before serving, gently remove the ring molds from the charlottes. Tie a decorative bow around the outside of each cake. Top with fresh berries and serve chilled.

     

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