These berry charlottes are filled with raspberry mousse
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This whimsical berry-filled dessert with shortcake cookies is perfect for any springtime garden party!
Servings: 10 berry charlottes
- 10 circular sugar cookies
- 70 Ladyfingers
For the raspberry mousse:
- 1/2 cup strained raspberry puree
- 2 teaspoon granulated sugar
- 1 1/2 teaspoon cold water
- 1/2 teaspoon gelatin
- 1/2 cup heavy cream
- fresh berries, for serving
First make raspberry mousse by combining raspberry puree and granulated sugar in a saucepan over medium heat. Bring to a boil.
Next, in a small bowl, mix gelatin and water.
Once mixture in the saucepan is boiling, remove from heat and stir in gelatin mixture. Let it cool to about room temperature.
In another bowl, beat heavy cream until stiff peaks form.
Gently mix in fruit puree with heavy cream until well mixed. The mixture should become a solid pink color.
Fill a piping bag with the raspberry mousse. (You can also create a makeshift piping bag by cutting a small corner off a Ziploc bag.)
Now, create the cookie molds. Buy or make your own circular sugar cookies. Once they're cool, place tall cookie cutters (like these ones!) back over cookies. Like 7 lady fingers around each cookie or adjust amount for size.
Fill cookie molds with raspberry mousse. Refrigerate to chill the mousse until ready to serve.
Once they're ready, take them out of the fridge and remove cookie cutters. Gently tie a ribbon around each charlotte and fill the center with fresh berries.