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1
Put the gelatin in a container with cold water.
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2
Put 120 grams of granulated sugar and the yolks in a pan. Whisk and add the milk.
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3
Cook the mixture, stirring until the preparation reaches 85 degrees Celsius.
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4
Squeeze and drain the gelatin. Add to the saucepan when the cream is at the right temperature, but off the heat.
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5
Pour mixture over 320 grams of fresh or frozen raspberries and mix.
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6
Pour into a gratin dish and cover tightly with a plastic wrap. Let cool until 25 C.
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7
Whip the heavy cream.
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8
Add to the cooled raspberry preparation using a flexible spatula.
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9
Set aside.
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10
To prepare the raspberry syrup. mix 250 grams of raspberries with 25 grams of sugar and lemon juice. Cover and cook for 2 minutes in the microwave. Let cool. Filter by passing the fruit through a small strainer, pressing to collect the juice.
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11
Use a pastry circle to assemble the charlotte. Place ladyfingers biscuits at the bottom of and around the circle. Brush with raspberry juice. Pour the creamy mixture over the biscuits. Refrigerate overnight.
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12
The following day, gently remove the pastry circle.
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13
Decorate the charlotte, before serving with fresh raspberries, a little bit of powdered sugar, and mint leaves.
