So here we are finally, this recipe is the opportunity to announce a super nice collaboration that I have kept secret since May. No need to say that I was really excited to tell you about it! I shot lots of cool videos for Tastemade fr. Tastemade is a hit recipe website in the US and worldwide. I am so very proud to be part of their team of tastemakers! You probably have noticed their tempting recipes that are invading FB, with their fast pace where you can only see moving hands. Well, they are also launching video with hosts (including me, ahah). The videos were launched last Thursday on Snapchat and the videos will keep coming out at a steady pace. Hang on, an avalanche of incredible recipes is coming up! You’ll have go full throttle to test them all (and believe me, you’ll want to test them all!).
My first video recipe for Tastemade is a mouthwatering super light red berries charlotte. Only 20 minutes of work for a wow effect guaranteed. No need to master the secrets of the Bavarian cream since this charlotte is prepared with fromage blanc (french soft cheese similar to Greek yogurt). Super light after a long meal! And with his pink look and little ribbon, you will love to show off your charlotte cake ;-) So let me guide you!
- 400g fromage blanc (if you can't find it full fat plain Greek yogurt is a good alternative)
- 200g red fruit coulis (red berris sauce, you can opt for a frozen one)
- 8g gelatine (or 4 leaves Vahiné type of gelatine)
- 20cl double cream at 35% fat, very cold
- 20 Frenck pink boudoirs from Reims (can be found at Mark&Spencer or can be replaced by savoyard biscuits or lady fingers)
- 10cl of water
- 100g caster sugar
- 3 tablespoons dark rum
- 125g red fruit
- an egg white
- a little bit of sugar
- Soak the gelatine leaves in a bowl of cold water. Beat the cold cream until firm and puffy. Stop beating and quickly stir in the fromage blanc or Greek yogurt with a spatula.
- Heat a few tablespoons of red berries coulis in a saucepan. As soon as it starts to simmer, remove from heat and put some of the hot coulis into a bowl. Add the well-drained gelatine leaves to the coulis in the bowl. Mix until well-blended and stir the mixture back into the remaining coulis. Allow to cool before gently folding in the whipped cream and fromage blanc mix. Put the mixture in the freezer while you soak the boudoirs.
- Prepare a syrup. Bring the water and sugar to a boil or until the sugar is well dissolved. Take off the heat, add the rum.
- Line a baking tin of 18cm diameter with high edges of plastic wrap (you can lightly grease the tin so that the film sticks to the tin better). You can also use a 18cm cake ring; in this case, all of line with a rhodoid strip and make the charlotte directly on the serving plate.
- Quickly soak the pink biscuits in the syrup and spread them against the walls of the tin. Fill the bottom of the tin of soaked biscuits (you can use whole biscuits or pieces).
- Pour the mousse in the center of the tin and smooth the surface using a spatula. Allow to set in the refrigerator for 12 hours. After one night, gently remove the charlotte cake from the tin by pulling the plastic wrap and place it on a serving dish.
- Tie a ribbon around your charlotte cake if desired and decorate the top of red fruit *.
You can dip some berries in raw egg white then roll them in sugar and allow to dry an hour on a sheet of baking paper to create a frosted effect.
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