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Petits Bijoux™ Raspberry Charlotte




List of Ingredients



• 4 ounces raspberry puree
  
• 1/3 cup of granulated sugar
  
• 2 tsp. unflavored gelatin
  
• 2 cups heavy whipping cream
  
• 2 boxes of Carr's® Petits Bijoux™ Cookies
  






Instructions



1. Line the inside of a 9" bread pan with plastic wrap.
   
2. Soak gelatin, sugar, and 1/3 of raspberry puree in a small saucepan.
   
3. Line the inside of the bread pan with the cookies (along the lengths of the pan only).
   
4. Place the cookies in the pan vertically with the lattice side of the cookies facing the sides of the pan.
   
5. Heat the gelatin over a medium flame until warmed (about 110 degrees).
   
6. Combine with the remaining raspberry puree in a medium sized mixing bowl.
   
7. Whip heavy cream until soft peaks are formed. Combine 1/4 of the whipped cream with the raspberry mixture. Add remaining whipped cream and fold until combined.
   
8. Pour into prepared bread pan and fold over plastic wrap to seal the top. Place into refrigerator for 2 hours or until set.
   
9. Pull back the plastic wrap and invert the charlotte onto a serving platter. Decorate the sides and the top of the charlotte with whipped cream and fresh raspberries.
   
10. To serve, cut in between cookies and stand up on plate. Garnish with raspberry sauce, whipped cream and a whole Carr's® Petit Bijoux™ Cookie.
    






Final Comments


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