Raspberry and Yuzu Charlotte

Ingredients

• 200 g Frozen raspberries (Thawed before use)
• 30 g Granulated sugar (Divided: 20 g for the compote, 10 g for the pectin mixture)
• 7 g Glucose syrup (Optional, helps the compote set)
• 4 g NH pectin (High methoxyl pectin, ideal for red fruits)
• 35 g Yuzu juice (25 g for the compote, 10 g for the syrup)
• 75 g Egg yolks (Approximately 4 large yolks)
• 120 g Granulated sugar (for the biscuits) (Added in two stages during the egg white folding)
• 120 g Egg whites (Approximately 4 whites, at room temperature)
• 120 g All‑purpose flour (Sift before incorporation)
• 20 g Potato starch (Sift together with the flour)
• to taste Powdered sugar (To dust the biscuits before baking)
• 200 g Raspberry purée (Divided: 75 g for the syrup, 125 g for the mousse)
• 25 g Water (For the syrup)
• 6 g Gelatin sheets (Approximately 2 sheets, soak 20 min in cold water)
• 70 g Egg yolks (for the mousse) (Approximately 4 yolks)
• 75 g Granulated sugar (for the mousse)
• 400 g Single cream (crème fleurette) (Divided: 230 g for the mousse, 170 g for the mascarpone cream)
• 85 g Mascarpone
• 50 g Granulated sugar (for the mascarpone cream)
• 0.5 Vanilla bean (Seeds scraped)
• a handful Fresh raspberries (For decoration, halved)
• 1 Lime (Zest for decoration)

Instructions

1. Prepare the raspberry‑yuzu insert

   In a saucepan, combine the frozen raspberries, 20 g of sugar and the glucose syrup. Heat over medium heat, stirring until the mixture begins to simmer.

   Time: PT10M

   Temperature: Medium

2. Incorporate the pectin

   In a small bowl, mix the NH pectin with the remaining 10 g of sugar. Sprinkle this mixture over the raspberry compote, bring to a boil for 1‑2 minutes, then remove from the heat.

   Time: PT5M

   Temperature: Boiling

3. Add the yuzu

   Stir the 25 g of yuzu juice into the hot compote, mix well, then pour into a 14 cm entremet ring previously lined with plastic film. Smooth the surface.

   Time: PT5M

4. Freeze the insert

   Place the ring in the freezer for 2 hours until the insert is firm.

   Time: PT2H

5. Prepare the biscuit dough

   Separate the whites from the yolks. Beat the whites to stiff peaks, adding the sugar in three portions while continuing to whisk. Fold the egg yolks in all at once, on low speed. Sift the flour and starch, gently fold them in using a rubber spatula.

   Time: PT20M

6. Shape and bake the stick biscuits

   Fill a piping bag fitted with a No. 8 tip. On parchment paper, pipe strips 8 cm long, spaced apart. Dust with powdered sugar, then bake in a pre‑heated oven at 225 °C for 8‑10 minutes until golden.

   Time: PT10M

   Temperature: 225°C

7. Shape and bake the biscuit discs

   With the same dough, pipe two discs 16 cm in diameter onto parchment. Dust with powdered sugar and bake at 225 °C for 8‑10 minutes.

   Time: PT10M

   Temperature: 225°C

8. Prepare the raspberry‑yuzu syrup

   In a small saucepan, combine 75 g raspberry purée, 25 g water and 25 g sugar. Bring to a boil, remove from heat, add 10 g yuzu juice and let cool.

   Time: PT5M

   Temperature: Boiling

9. Soak the gelatin

   Place the gelatin sheets (6 g) in a small bowl with cold water for 20 minutes.

   Time: PT20M

10. Cook the mousse base

    In a bowl, whisk the egg yolks with 75 g sugar until the mixture lightens slightly. In a saucepan, bring the raspberry purée (125 g) to a boil, then pour the hot mixture over the yolks three times while whisking constantly. Return everything to the saucepan and cook over low heat, stirring until 82 °C (the spoon should be coated).

    Time: PT10M

    Temperature: 82°C

11. Incorporate the gelatin

    Drain the gelatin, dissolve it into the hot mixture off the heat, mixing well until no pieces remain.

    Time: PT2M

12. Whip the cream and finish the mousse

    Whip 230 g very cold single cream to firm peaks. Fold a quarter of this whipped cream into the mousse base, then gently fold in the remaining cream with a spatula, lifting the mixture until an airy texture is achieved.

    Time: PT5M

13. Assemble the cake

    Cut the two biscuit discs (16 cm and 14 cm) and discard the trimmings. Place an 18 cm entremet ring on a plate, line it with a rhodoïd film. Lay the 16 cm biscuit upside down, brush generously with raspberry‑yuzu syrup, then attach the stick biscuits around the ring. Spread a first layer of mousse, place the frozen raspberry‑yuzu insert in the centre, cover with a second layer of mousse and place the 14 cm disc. Brush this disc with syrup, then cover entirely with mousse. Refrigerate for 1 hour.

    Time: PT20M

14. Prepare the vanilla mascarpone cream

    In a bowl, mix the mascarpone with 50 g sugar and the seeds from half a vanilla bean. Gradually add 170 g very cold single cream and whisk until a light, airy cream forms.

    Time: PT5M

15. Decorate

    Remove the ring and the rhodoïd film. Lightly dust the edges with powdered sugar. Using a Saint‑Honoré tip, pipe the mascarpone cream on top forming beautiful rosettes. Arrange whole raspberries in a circle, add halved raspberries and scatter lime zest.

    Time: PT5M

16. Final rest

    Refrigerate the decorated cake for at least 1 hour before serving so the mousse stabilizes.

    Time: PT1H

    Temperature: 4°C

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g