Charlotte with raspberry ice cream

Name: charlotte with raspberry ice cream
Cook time: 10 min
Total time: 250 min
Yield: 8
Cuisine: French
Ingredients: 250 ml fresh cream; 300 g Greek yoghurt; 125 g foam wreaths; 300 g frozen raspberry; 175 g long fingers; 50 g dark chocolate; 125 g fresh raspberries

Charlotte with raspberry ice cream.

Ingredients

Kitchen Stuff

1 round baking dish with upright edge (2.5 l)
1 baking paper

Directions

Whisk the whipped cream in a bowl. Add the Greek yogurt and beat everything well.
Break the foam beads into coarse pieces.
First sprinkle the deep-frozen raspberries and then the pieces of foam through them.
Line the bottom of the baking dish with baking paper. Put the long fingers with the sugar side out close to each other against the wall of the dish.
Spoon the raspberry foam mixture in the middle and smooth the top. Let the charlotte in the freezer become firm in 4 hours.
Scrape the chocolate just before turning the charlotte.
Put a dish upside down on the baking dish, turn them together and let the charlotte slide on the plate.
Remove the piece of parchment paper from the top. Garnish the charlotte with the fresh raspberries and the chocolate shavings.