Raspberry Charlotte

BY FRANÇOIS PERRET

For 10 individual portions

CHEF'S TIP: Be careful not to overcook the raspberry juice, otherwise it may lose its freshness.

BISCUIT DE SAVOIE
(550 g total)
145 g T45 flour
75 g potato starch
6 g baking powder
110 g butter
200 g whole eggs
200 g caster sugar

METHOD:
Preheat convection oven to 160°C, fan setting. Sift flour, potato starch and baking powder. Melt the butter. Using a beater, beat the eggs with the sugar. Add the hot melted butter, then incorporate the dry ingredients using a spatula.
Butter and flour 10 individual Flexipan® molds for the brioche à tête, pipe 55 g of dough per mold and bake for 14 min in a convection oven. As soon as they come out of the oven, cover the sponge cakes with a sheet of baking paper, then place a flat baking sheet on top and leave for 10 min to flatten the surface slightly. Unmold while still warm.

RASPBERRY SOAKING SYRUP
125 g water
30 g caster sugar
2 g raspberry vinegar
2 g raspberry brandy

METHOD:
Bring the water and caster sugar to the boil. Allow to cool, then add raspberry vinegar and raspberry brandy. Set aside.

RASPBERRY JUICE
(80 g total)
500 g frozen raspberries
50 g brown sugar
15 g raspberry brandy

METHOD:
Combine all the ingredients in a mixing bowl placed in a bain-marie. Cover with clingfilm, leave to heat for 1 hour, then pass through a sieve without pressing. Set aside the juice in a cool place, keeping the raspberries for the jam.

RASPBERRY JAM
(60 g total)
Drained raspberries
Sugar as required
20 g lemon juice

METHOD:
Take the drained raspberries, sweeten to 60% of their weight, add the lemon juice and blend thoroughly. Pour into a saucepan and bring to the boil over high heat. Cook for 3 min, stirring constantly. Pour into jam jars and chill.

RASPBERRY COMPOTE
100 g fresh raspberries
60 g raspberry jam

METHOD:
Mash the fresh raspberries with a fork, then mix with the jam.

RASPBERRY CREAM SAUCE
80 g raspberry juice
30 g icing sugar
320 g 40% fat Étrez crème fraîche

METHOD:
Combine raspberry juice and icing sugar. Add the cream, mixing with a spatula. Strain and chill until ready to serve.

ASSEMBLY AND FINISH
Icing sugar as required
500 to 550 g fresh raspberries

METHOD:
Using a 3.5 cm diameter round cookie cutter, hollow out the top of each sponge cake in the center, making an even hollow 2 cm deep. Lightly soak the sponge cakes using a pastry brush, then sprinkle generously with icing sugar and bake in an unventilated oven at 220°C for 4-5 min.
Remove from the oven, sprinkle again with icing sugar and leave the sponge cakes to cool.
Garnish the inside of the raspberries with raspberry compote.
Arrange generously on top of the sponge cake (use 50-55 g filled raspberries) and serve raspberry cream sauce on the side.