Discover this recipe for Mini Charlottes with chocolate mousse, raspberry coulis, and custard. A real delight for everyone's taste buds, we love this recipe for fruity desserts.
Preparation of raspberry syrup In a saucepan, bring the water and sugar to a boil. Add a few raspberries to the mixture and let it sit.
Preparation of raspberry coulis Blend the raspberries finely with the custard. Strain the mixture through a sieve to achieve a smooth texture.
Assembly: Dip the ladyfingers in the raspberry syrup before placing them in the mini charlotte molds. Using a piping bag, fill the mini charlottes with traditional chocolate mousse. Reserve in the refrigerator for 30 minutes.
Unmold the mini charlottes onto nice serving plates. Pour the raspberry coulis all around the mini charlottes. Decorate with raspberries and sprinkle with powdered sugar.
0 servings
4
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