Go Back
Print
Recipe Image
Notes
–
+
servings
Mini Charlotte Cake
by: Chef Intissar
No ratings yet
Print Recipe
Pin Recipe
Prep Time
20
mins
Cook Time
5
mins
Place in fridge
2
hrs
Total Time
2
hrs
25
mins
Course
Dessert
Servings
4
Equipment
Mixer
Ingredients
1x
2x
3x
Raspberry Mousse
3
packs
whipping powder
2
bottles
Yakult Gold
2
cups
Frozen Raspberry
1/2
cup
Sugar
2
tbs
Lemon Juice
1 1/2
tbs
Gelatine
Charlotte base
Lady fingers biscuits
1
cup
Water
1
tbs
Sugar
1
tbs
Lemon juice
Toppings
Raspberries
Mint Leaves
Optional
Whipped Cream
Instructions
Raspberry Mousse
On a pot add sugar, lemon juice & frozen raspberry in low heat
Keep stirring till all ingredients combine
Strain the mixture to remove seeds
Place it back on the pan & add gelatin
Keep stirring till gelatin is dissolved & then set aside to cool (avoid boiling it)
In a separate bowl add the whipping powder and 2 bottles of Yakult gold
Whisk till creamy and fluffy texture
Gradually fold in the raspberry syrup (the raspberry syrup should be cooled completely)
Base for the Chorlotte cake
Chop the lady finger
For the syrup mixture, add 1 cup water, 1 tbs sugar and 1 tbs lemon juice then mix it toger untill sugar completly dissolved
Start assembling the base by dipping the lady finger in the syrum mixture and put it on your glass container
the add the cream mixture and top it with fresh raspberries
Place in fridge before serving to serve cold
Video
https://yakultme.com/wp-content/uploads/2022/03/Mini-Charlotte-Cake.mp4
Notes
Always shake your yakult bottle before use
Keyword
Chef Intissar's Recipe
WANT TO SUBMIT YOUR RECIPE
follow us on
Instagram
and message us your recipe