Easy Raspberry Charlotte
|Plain gelatin||1⁄4 Ounce (1 Envelope)|
|Cold water||2 Tablespoon|
|Mashed raspberries||1⁄2 Cup (8 tbs), or crushed|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Ladyfingers||8 , split|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
Soften the gelatin in cold water and dissolve over boiling water.
Stir in the crushed raspberries, sugar, lemon juice, and salt, and stir until the sugar is dissolved.
Fold in whipped cream.
Chill until almost set.
Arrange the ladyfingers around a 1 1/2-quart mold (spread them with a little raspberry jam or jelly if you like).
Fill the mold with the gelatin-cream mixture and chill until firm.
Serve the charlotte with raspberry puree, which is made by putting the pint of raspberries through a fine sieve or food mill, and stirring into this puree a syrup made by boiling the cup of sugar and 1/3 cup of water until the consistency of a thin syrup.
Cool before serving.