Raspberry charlotte

Name: raspberry charlotte
Cook time: 50 min
Total time: 230 min
Yield: 6
Ingredients: 5 leaf gelatin package; 500 g fresh raspberries; 250 ml fresh cream; 3 el granulated sugar; 250 g Greek yoghurt; 350 g long fingers pack of 175 g; 15 g powdered sugar

Festive raspberry charlotte with long fingers and a beautiful bow.

Ingredients

Kitchen Stuff

1 festive ribbon

Directions

Soak the gelatine in cold water for 5 minutes.
In the meantime, pulp the raspberries with a fork.
Heat 2 tbsp raspberry puree in a saucepan against the boil.
Take of the fire. Squeeze the gelatine, put in the warm mash and stir until the gelatin is dissolved.
Beat the whipped cream with the sugar.
Fold in the yoghurt and all raspberry puree.
Spoon the mixture into a saucepan.
Cover with long fingers. Let the charlotte stiffen in the refrigerator for at least 3 hours.
Deposit the charlotte on a plate. Hold the pan possibly 5 sec. in a container hot water to get it easily.
Stick the rest of the long fingers around it.
Tie the ribbon around it.
Divide the rest of the raspberries and sprinkle with icing sugar.
Bon appétit! .

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Nutrition

500Calories

Sodium3% DV80mg

Fat32% DV21g

Protein18% DV9g

Carbs22% DV66g

Fiber12% DV3g

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