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Recipe of Carlota of Raspberry
Recipe

Carlota of Raspberry

1 h 40 min
Complex
4.94
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This delicious dessert is spectacular. The raspberry mousse is surrounded by soletas moored with a bow.

Ingredients

6 servings
  • 20 pieces of lady finger (each 10 cm long and 2 cm wide)
  • 3 cups of raspberry
  • 2 cups of Strawberry
  • 1/2 Cup of sugar
  • 2 1/4 teaspoons of unflavored gelatin powder
  • 1/4 of Cup of Water boiling
  • 3 pieces of egg yolk whipped with a fork
  • 1/3 of Cup of Water cool
  • 1/2 Cup of framboise (raspberry brandy)
  • 1 Cup of whipping cream (lyncott)
  • 1/2 teaspoonful of vanilla extract
  • strawberries and raspberry, to taste (to decorate)

    Preparation

    Grease a 1.5 liter mold for carlota (or a large souffle mold 10 cm high on the sides).
    Cut waxed paper into a round shape to cover the entire circle of the mold. Cut another piece 10 cm wide to cover the sides of the mold.
    Put the soletas in a pyrex and cover with a little of the raspberry liqueur. Place the soletas around the mold.
    Reserve 1/3 cup of raspberries to decorate.
    In a food processor, mix the rest of the raspberries and strawberries (previously clean and without stems). Go through a strainer pushing with a spoon to get all the liquid.
    Add 1/2 cup of sugar to the liquid and the rest of the framboise. Measure 1 cup of reserved until served.
    In a small container, mix gelatin with boiling water to dissolve. Allow it to cool to room temperature and add to the puree of raspberries.
    Put the egg yolks in a bowl. In a saucepan over high heat, mix 3 tablespoons of sugar with cold water. Wait for it to boil until the sugar dissolves, 1-2 minutes. Slowly mix the syrup created with the egg yolks, beating constantly.
    Put the bowl of the yolks over a bain-marie and keep moving constantly for 3-5 minutes (do not let it boil). Once it turns a pale color, let it cool (ideally on a bowl with ice).
    In another bowl with an electric mixer at medium-high speed beat cream until peaks form. Reserve.
    Add the yolk mixture, and the vanilla extract to the puree. Add the whipped cream with enveloping movements so it does not come down.
    Put the mixture on top of the mold with the soletas around.
    Cover the mold with plastic wrap and refrigerate for at least 5 hours or overnight.
    When it is going to be served, remove the plastic paper and invert the mold on a plate. Remove the wax paper carefully.
    Sprinkle everything with icing sugar and put reserved puree on top. Garnish with raspberries and strawberries to taste.

    PRESENTATION

    It can be wrapped with a big bow.

    TIPS

    You can use any other mousse recipe to prepare this dessert.

    Did you cook this recipe?

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    316
    kcal
    16%
    Carbohydrates
    45.8
    g
    15%
    Proteins
    3.1
    g
    6.2%
    Lipids
    16.6
    g
    26%
    Fiber
    11.1
    g
    22%
    Sugar
    32.5
    g
    36%
    Cholesterol
    57.1
    mg
    19%
    Esha
    Rate this tip
    Ratings (17)
    Maria Mercedes Gonzalez Montejo
    17/05/2017 22:55:40
    Riquisimo la Carlota,para mí es un pastel especial
    Angel Gustavo Cruz Martin
    09/02/2016 20:28:00
    Las puedes conseguir en Chapur. Son de la marca Mcma. 
    Angel Gustavo Cruz Martin
    09/02/2016 19:32:08
    Soletiilas, dedos de novia, dedos de dama(lady fingers), lenguas de gato, vainillas y hay mas nombres pero no recuerdo bien, igual y las puedes hacer tu mismo y te salen mas y a bajo costo. Suerte y saludos.
    Angel Gustavo Cruz Martin
    09/02/2016 09:43:54
    A través de Android Me pueden proporcionar más nombres de las soletas? En Mérida Yucatan, nadie las conoce :(
    Rosario Monroy Gomez
    20/05/2014 12:30:29
    Las venden en City Market.
    see more

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