Berry Charlotte
Creams 101
I held my breath when removing the springform sides, but it stayed up nicely. I had a lot of fun taking these pictures. Tying the satin ribbon was the hardest part out of the entire charlotte making process but I managed to get it eventually.
I confess the best part of making any labor intensive dessert is always the gasps of admiration and excitement. That (and an empty plate) always makes any chef feel proud.
Ingredients
Ladyfingers, cut in half
Berry Mousse:
2 cups heavy cream
1/2 cup granulated sugar
2 cups plain yogurt
1 1/2 envelopes gelatin (~4 1/2 tablespoons)
4 tablespoons cold water
1 cup berries (strawberries, raspberries, blackberries, blueberries)
1/2 cup berry jam
Gelatin Glaze:
4 tablespoons cold water
1/2 envelope gelatin, bloomed
1/4 cup berry jam
1/2 cup berries, pureed
Directions
Mousse: Whip heavy cream and sugar to stiff peaks. Gently fold yogurt into mixture.
Fill a small bowl with ice cold water to bloom gelatin for 3-5 minutes. Puree berries with a blender. Place soft gelatin into strawberry puree. Microwave mixture 10 seconds at a time until gelatin has melted; ensure the gelatin is mixed well. Let cool (the gelatin should not be warm, but it should not be set).
Add cooled berry puree and berry jam to the whipped cream and yogurt mixture. Mix until combined.
Assembly: Cut ladyfingers in half with scissors and arrange along the perimeter of a springform pan. Pour berry yogurt mousse evenly in the springform pan, inside the center of the ladyfingers.
Place in refrigerator to chill for 30 minutes (or longer) while you prepare jelly glaze.
Gelatin Glaze: Bloom gelatin in the water for 3-5 minutes. Combined with berry jam and pureed berries; microwave mixture for 10 seconds at a time until gelatin is dissolved. Let cool to room temperature. Pour on top of chilled mousse. Chill for several hours or overnight.