Raspberry Charlotte

1. 1

   Line the bottom of the cake pan with wax paper. Arrange the lady fingers, sugar side out, around the sides of the pan.

2. 2

   2. Bring the milk and vanilla to a simmer in a medium saucepan over low heat. Whisk the egg yolks and sugar together in a bowl until pale. Remove the vanilla bean and whisk the milk mixture into the bowl. Rinse out the saucepan. Return the custard to the saucepan and stir over medium-low heat until the mixture is thick enough to coat the spoon (185u00b0F/85u00b0C). Pour through a wire sieve into a clean bowl.

3. 3

   3. Sprinkle the gelatin over 1/8 cup water in a small heatproof dish. Let stand for 5 minutes, until spongy. Place the dish in a frying pan of very hot water and stir until the gelatin dissolves. Stir into the custard and mix well. Place the bowl in a larger bowl of ice water and let stand, stirring often, until the custard is almost set.

4. 4

   4. Beat the cream just until soft peaks form. Fold the cream into the custard. Stir in half the raspberries. Carefully spoon into the lady finger- lined pan. Cover and refrigerate for at least 3 hours to set completely.

5. 5

   5. Invert the pan onto a platter to unmold. Arrange the remaining raspberries on top. Sprinkle with confectioner's sugar and serve chilled.

No additional tips available.