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April M
Raspberry charlotte
Festive raspberry charlotte with long fingers and a beautiful bow.
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Ingredients
Directions
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Soak the gelatine in cold water for 5 minutes.
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In the meantime, pulp the raspberries with a fork.
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Heat 2 tbsp raspberry puree in a saucepan against the boil.
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Take of the fire. Squeeze the gelatine, put in the warm mash and stir until the gelatin is dissolved.
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Beat the whipped cream with the sugar.
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Fold in the yoghurt and all raspberry puree.
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Spoon the mixture into a saucepan.
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Cover with long fingers. Let the charlotte stiffen in the refrigerator for at least 3 hours.
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Deposit the charlotte on a plate. Hold the pan possibly 5 sec. in a container hot water to get it easily.
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Stick the rest of the long fingers around it.
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Tie the ribbon around it.
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Divide the rest of the raspberries and sprinkle with icing sugar.
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Bon appétit! .
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Nutrition
500Calories
Sodium3% DV80mg
Fat32% DV21g
Protein18% DV9g
Carbs22% DV66g
Fiber12% DV3g
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