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Raspberry and Yuzu Charlotte
A light and fruity charlotte combining the tangy freshness of yuzu with the sweetness of raspberries. An elegant entremet with a frozen insert, homemade ladyfinger biscuits, a silky mousse and a vanilla mascarpone cream, decorated with fresh raspberries and lime zest.
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Critical Success Points
- • Soak the gelatin properly (20 min in cold water).
- • Cook the mousse base to exactly 82 °C so the gelatin sets.
- • Freeze the insert before assembly to prevent it from melting.
- • Soak the biscuits with syrup to ensure the cake stays moist.
Safety Warnings
- • Handle the saucepan with care: the sugar‑fruit mixture can reach high temperatures.
- • Use a thermometer to reach 82 °C without exceeding, to avoid burning the mousse.
- • Be careful of splashes of hot chocolate or syrup when mixing.
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