Summer Berry Charlotte

I made this charlotte for no reason other than it’s almost summer and we feel it in the air. Friday was the last day of school and that afternoon our pool was full of overjoyeous kids. That always puts a smile on my face. I haven’t been spending much time in the kitchen lately but this is so refreshing, so colorful, that I had to make it. My mood needed it. My mood needed something bright, girly, fresh and fruity.


The charlotte is filled with blackberry and raspberry mousse. I added a little bit of raspberry puree to the ladyfingers but it was not enough to make a difference so I didn’t include it in the recipe that follows.

I also experimented using my financier flexipan to make the ladyfingers. I usually pipe them free-hand but the mold worked really well because it is the same heigth as the ring mold in which I built the charlotte. There is something about repeated piping that is very therapeutic for me. One of my favorite things to do. Pipe, steady hand, focused mind. My old executive pastry chef, Sebastien, would always try to compete with us to see who could pipe macarons the fastest. We are talking four, five, six full sheetpans in less than 3 minutes. Those were good times.

Ladyfingers
Makes 4 dozen small ladyfingers and 12 small sponge disks

3 organic egg yolks
75 grams sugar
3 organic egg whites
50 grams powdered sugar, sifted
75 grams unbleached all purpose flour

In the bowl of an electric mixer, whip the egg yolks and the granulated sugar until they become very thick and pale (ribbon stage). I only have one bowl for my Kitchen Aid so I have to transfer this mixture to another bowl. Wash the Kitchen Aid bowl.

Whip the egg whites fully and slowly add the sifted powdered sugar. Keep whipping until you have a pretty stiff meringue. Fold the yolks into the meringue and finally fold the flour in.

Pipe the ladyfingers and the disks onto a sheet pan lined with parchment paper. I usually draw lines on the parchment so I can guide myself and pipe equal size ladyfingers. Sift powdered sugar on top and bake at 375 degrees for about 10 minutes. Let them cool.

Blackberry Mousse

100 grams blackberry puree, strained (about 175 grams blackberries)
10 grams sugar
1 sheet of gelatin
100 grams heavy cream, soft peaks

Heat the blackberry puree with the sugar. When it comes to a slight boil, remove from heat. In the meantime, soften the gelatin in ice water for about 3 minutes. Add the bloomed gelatin to the puree. Let it cool until it is about body temperature. If we add the hot puree to the cream, it will deflate.

While the puree cools, whip the cream. When the puree has cooled slightly, add it to the cream and fold gently until you can no longer see any streaks of unmixed cream.

Place the mousse in a pastry bag and pipe about half way up the ring mold with the ladyfingers assembled on the edges. Freeze the charlottes.

Raspberry Mousse

100 grams raspberry puree, strained (about 175 grams raspberries)
10 grams sugar
1 sheet of gelatin
100 grams heavy cream, soft peaks

Proceed as above. Pipe the mousse on top of the frozen blackberry mousse. Place the charlottes in the refrigerator for the mousse to set.

Decorate with fresh berries on top.


you may also like…


57 Responses to “Summer Berry Charlotte”

  1. Barish says:

    I stumbled onto your blog earlier today. You’re recipes are wonderful! I’ve already tried making the chocolate mousse (I posted it on my blog, too).

    This looks quite delicious as well, definitely going on the summer list!

  2. linda says:

    Very pretty! I was looking for a raspberry mousse for my birthday, maybe I’ll try out this one..

  3. Kelly-Jane says:

    So pretty, I so love food that is pink!

  4. Christy says:

    That charlotte looks delectable! It’s so girly and summery! Thanks for the recipe, I’m looking forward to trying it sometime soon!

  5. Y says:

    Just beautiful, Aran. And I love the two tone effect of the mousses.

  6. I was just looking at charlotte recipes this weekend and wondering what they are like. I have never tasted them. Yours looks darling!

  7. Just lovely!

    (I’m using you as an inspiration for my little guy’s ice cream cake this weekend. I hope it turns out!)

  8. Marianna says:

    wow, so beautiful! And you even made the boudoirs!!! Impressive!

  9. Bridget says:

    Aran…
    This is gorgeous! Wow!

  10. Anonymous says:

    Aran,
    Tiene una pinta fabulosa. Me encanta como cuidas todos los detalles.
    Anna Tu fan Gironina

  11. Esti says:

    Aunque me repita mucho en mis comentarios: me dejas con la boca abierta! Haces arte!!

  12. Vera says:

    Aran, these are absolutely wonderful little charlottes! As all your creations, by the way.

  13. Amanda says:

    Nothing like a colorful and fresh charlotte to welcome summer. Hope you got to jump in the pool too and relax :)

  14. Astrid says:

    My goodness, looks like something from Dolloyau! (A delicious, elegant patisserie in Paris)

  15. nicisme says:

    Bloomin’ heck – that is
    a m a z i n g !!!

  16. You described it perfectly! It’s simply gorgeous! Love the colors!

  17. What a beautiful way of celebrating summer. I love how colorful it looks.
    Kudos to you for making your own ladyfingers!

  18. pia says:

    drooling. as usual when i come by here. those berries look so scrumptious. i wouldnt mind a tea party at your place!

  19. Como te mando ahora yo las fotos del picnic después de ver esto?
    Preciosooooo, muy “girly” bonito el lazo, la foto …..

  20. Tartelette says:

    Yeah for girl power! The berries are so perfect and that mousse…Yum!

  21. Jill says:

    Those look perfect for a little girls tea party. Perfectly Pink. JILL

  22. Encore meilleure avec des biscuits à la cuillère, faits maison.

  23. Peabody says:

    Very Summer like indeed. I love the blackberry mousse and plan to make that soon.

  24. Beatrix says:

    Aran,

    Que hermosa esta! Los dias por aca han estdo un poco grises asi que ver estas fotos tan llenas de color es bello, muy bello.

    Sigo sin hornear los cannelles, no he tenido suerte con los moldes, pero te aviso en cuanto lo haga.

    Un fuerte abrazo!

  25. annacecile says:

    The charlotte is really beautiful. The ribbon is such a nice touch.

  26. Gorgeous as always Aran! Piping is one skill I need to work on.

  27. cindy* says:

    so pretty! the mousses made me think of sorbet…so i made sorbet. not the same, but inspiring nonetheless.

  28. Bea says:

    Just lovely Aran. Gorgeous looking. One of my favorite desserts to make, and eat ;-) I actually have a post, quite similar, waiting ;-)

  29. Ann says:

    As always, a stunning presentation for a lovely dessert… beautiful two tone effect!

  30. Je ne sais quoi Charlotte seems like a great idea to me. Drop by and share your wares anytime!

  31. Candace says:

    Wow… that is just stunning. Love the whole girly appeal it has. Very nice!

  32. Aran I love what you said, that you did this for no reason… How great is it that you make such a beatiful creation just beacuse! I’m with you on the pipping being therapeutic

  33. Mrs.French says:

    This post makes me happy. I will take a slice of summer any way I can get it.

  34. Brava, Aran! Your little Charlottes are just beautiful. Perfect for a Summer day!

  35. So perfect. Summer is in the air here too – it is 95 degrees and humid as can be. Oh well. Your charlottes are so, so pretty.

  36. Mobula says:

    Realmente me quedo sin palabras!! Es alucinante lo que haces, y lo mejor de todo es que tiene que estar delicioso. Intentaré hacela en estos días, que próximamente tendré vacaciones…

    ana

  37. C.L. says:

    Gorgeous as always :) I can’t wait to try it. Maybe for a dessert special for the Bistro. You are simply amazing!

  38. PheMom says:

    Absolutely gorgeous! Your pictures are so incredible!

  39. stacy says:

    This sounds delicious.

  40. Simple, beautiful and playful. I love charlottes. Your photography is mesmerizing!

  41. enza says:

    I’ve done charlotte too on my last post…a sort of telepathy!!!!
    please take a trip on my blog, I’ll be glad.
    Nice shot and nice recipe.
    I’m completely admirate about your ladyfingers

  42. enza says:

    just a question a tecnical one: how is in gram a sheet fo jelly?
    here in italy it varies from 2 to 4 grams per sheet.
    so I use for my charlotte made with 4 egg yolks and 400 ml of whole milke plus 350 ml of whipped cream 3 grams (1 sheet and 1\2) and I found my mousse\bavarian cream too consistent almost gummy.

  43. Aran says:

    Hi Enza-

    here in the US there are two kinds of gelatin leaves, silver and gold. I use the gold ones and each one is 2 grams and 200 bloom. I know what you mean about the bavarian being gummy. I didn’t use a bavarian for my charlotte and the proportions I used (2 grams gelatin per 200 grams of cream and fruit puree mixed) worked really well.

    You have a total of about 830 grams of solid (350 milk+400 cream +120 yolks) and only 3 grams of gelatin… that shouldn’t make it gummy at all. Was your cream whipped and everything? That make make a difference in the texture… I’m not sure what it might be….

    I am off to your blog to investigate now. Sorry I wasn’t much help!

  44. enza says:

    oh nooo you are precious I whipped firmly my cream and result was fluffy but not enough as I expected.
    many italian blogger are suggesting me to use agar agar

  45. PheMom says:

    Aran! This is gorgeous and sounds heavenly!

  46. Sophie says:

    We’d like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me, sophiekiblogger@gmail.com, if you’re interested. Feel free to check out our blog for more details. (Click on my name in the message to visit our blog. :)

  47. This looks absolutely gorgeous! I have never eaten a charlotte, but I think the time has come!

  48. Anonymous says:

    It’s so nice to see gluten free desserts pictured with as much care to detail as any other. Most of the time people picture gluten free as being taste free. It’s nice to show them that we still can eat well.

  49. Mariah says:

    Hi! May I know what are the dimensions of the ring mould you used? Thanks!

  50. [...]  Inspiracja (z moimi zmianami) VN:F [1.9.22_1171] proszę czekać… Ocena: 10.0/10 (1 głos) VN:F [1.9.22_1171] Rating: 0 (from 0 głosy) [...]

  51. Layla says:

    can I use the gelatin powder instead of the sheets?
    if it’s yes. please write the weight of the sheet

Leave a Reply

You must be logged in to post a comment.