Name: Mini Charlotte Cake
Prep time: 20 min
Cook time: 5 min
Total time: 145 min
Ingredients: 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; Lady fingers biscuits; 1 cup Water; 1 tbs Sugar; 1 tbs Lemon juice; Raspberries; Mint Leaves (Optional); Whipped Cream

Mini Charlotte Cake

by: Chef Intissar

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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

Equipment

Mixer

Ingredients

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

Notes

Always shake your yakult bottle before use

Keyword Chef Intissar’s Recipe

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Mini Charlotte Cake