The recipe for the raspberry and rose charlotte, with pink biscuits from Reims

Subtle combination of raspberry and rose in this original charlotte! A light and gourmet dessert

Ingredients of the raspberry and rose charlotte, with pink Reims biscuits for 4 people:

• 1 pack of Pink Biscuits from Reims Fossier 
• 200 ml of raspberry puree 
• 150cl of liquid cream 
• 3 sheets of gelatin (6g) 
• 2 tablespoons of rose syrup
• 1 tray of fresh raspberries

Preparation e the raspberry and rose charlotte, with pink Reims biscuits 

• Whip the cream and when it starts to be firm, add the rose syrup and put in the refrigerator.
• Soften the gelatin in cold water for 10 minutes.
• Heat the raspberry coulis slightly in a water bath and add the drained gelatin leaves to dissolve them.
• Then place your chicken ass in a tray of cold water and let it cool. Then gently incorporate the mixture into the whipped cream
• Place the pink Reims cookies in a Charlotte mold, make the bottom and sides. Add the raspberry mousse and leave in the refrigerator for 24 hours, before unmolding
• When the charlotte is removed from the mold, decorate with the fresh raspberries and a few rose petals