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JK Henry
Charlotte with raspberry ice cream
Charlotte with raspberry ice cream.
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Ingredients
Directions
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Whisk the whipped cream in a bowl. Add the Greek yogurt and beat everything well.
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Break the foam beads into coarse pieces.
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First sprinkle the deep-frozen raspberries and then the pieces of foam through them.
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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.
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Spoon the raspberry foam mixture in the middle and smooth the top. Let the charlotte in the freezer become firm in 4 hours.
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Scrape the chocolate just before turning the charlotte.
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Put a dish upside down on the baking dish, turn them together and let the charlotte slide on the plate.
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Remove the piece of parchment paper from the top. Garnish the charlotte with the fresh raspberries and the chocolate shavings.
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Nutrition
325Calories
Sodium3% DV60mg
Fat28% DV18g
Protein12% DV6g
Carbs11% DV33g
Fiber8% DV2g
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