Mini Charlotte with Red Berries - Illustrated recipe
Before starting this Mini Charlotte with Red Berries, organised all the necessary ingredients for the sponge fingers. Place the egg whites in the stand mixer bowl and beat at low speed until foamy....
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Cooking tools:
- Stand mixer
- Mixing bowl
- Spatula
- Fine-mesh sieve
- Piping bag
- Plain nozzle
- Parchment paper
- Baking sheet
- Oven
- Bread knife
- Ruler
- Cake ring
- Round cutter
- Saucepan
- Microwave
- Digital probe thermometer
- Whisk
- Pastry brush
- Measuring cup
- Food tray
- Plastic wrap
- Immersion blender
- Measuring glass
- Spoon
Ingredients
- 120g egg yolks
- 150g castor sugar (75 + 75)
- 180g egg whites
- 75g flour
- 75g potato starch
- Icing sugar (for the finish)
- 15cl soaking syrup
- 165g Capfruit raspberry purée
- 75g castor sugar
- 3g pectin NH coating
- 40g raspberries, fresh or frozen
- 100g whole milk
- 1 vanilla pod
- 20g castor sugar
- 70g egg yolks
- 13g crème pâtissière powder or cornstarch
- 5g powder gelatine 200 bloom
- 30g water (for the gelatine)
- 100g egg whites
- 215g castor sugar
- 50g water
- 160g Capfruit red berry purée
- 4g powder gelatine 200 bloom
- 24g water (for the gelatine)
- 35g egg whites
- 40g castor sugar
- 10g water
- 100g whipping cream (35% fat)
- 50g white sugar paste
- 12 strawberries, medium size
- 12 raspberries
- 12 blueberries or blackcurrants
- 6 blackberries
- 4 bunches red currants
- A few meringue decorations
- Gold leaf
- 1 stem of bear grass
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