An absolutely delicious, generous and wonderfully soft recipe for an organic matcha and raspberry charlotte that will delight fans of this beautiful pairing.
My charlotte consists of ladyfinger biscuits soaked in syrup, a divine, lightly sweetened matcha mousse, a raspberry confit for a zesty kick, and fresh raspberries for sweetness. The chewy texture provided by the ladyfinger biscuit is particularly pleasant. It's a truly beautiful and delicious cake for a Sunday meal or even a festive dinner!
I used organic culinary-grade matcha as well as organic premium matcha for the biscuit, and for the mousse, only organic premium matcha.
Recipe for an organic raspberry and matcha charlotte measuring 18 cm in diameter and 7 cm high. You will need acetate sheets (rhodoid).
The organic raspberry and matcha charlotte recipe
Ingredients for an 18 cm organic raspberry and matcha charlotte
The raspberry confit
- 200g of organic raspberry purée
- 20g of organic caster sugar
- 4g of gelatin (2 sheets)
The ladyfinger biscuit
- 190g of organic egg whites
- 75g of organic caster sugar
- 125g of organic egg yolks
- 10g of organic culinary-grade matcha
- 5g of organic premium matcha
- A touch of green food coloring
- 100g of organic T55 flour
- 50g of organic cornstarch
The matcha mousse
- 240g of organic heavy cream
- 2 organic egg yolks
- 40g of organic caster sugar
- 8g of organic premium matcha
- 4g of gelatin (one sheet) or 2g of agar agar
- 200g of organic heavy cream
+ About 250g of organic fresh raspberries
Method for the organic raspberry and matcha charlotte
The raspberry confit
Heat the raspberry purée with the sugar and add the previously rehydrated gelatin off the heat. Let it cool to room temperature while you make the ladyfinger biscuit.
The matcha ladyfinger biscuit
Whisk the egg yolks with the matcha.
Whip the egg whites and gradually add the caster sugar once they start to foam. Keep whisking until they are nicely firm. Add the yolks along with a touch of green food coloring and mix quickly, still using the electric mixer. Then gently fold in the sifted flour and cornstarch with a spatula.
Using a piping bag fitted with a plain 1.5 tip, pipe two biscuit bands as well as two large 16 cm diameter discs.
Bake the ladyfinger biscuits at 150°C for 12-14 minutes.
Then let them cool before trimming the bands to obtain strips 7 cm high.
Make the soaking syrup (this can be done while the biscuit is baking): heat 100g of water with 50g of sugar until boiling, then remove from the heat.
Line an 18 cm ring with acetate sheet and place the biscuit bands around the edge. Also place one of the two discs in the bottom.
Generously soak both discs, and more lightly the bands. Set aside as is while you make the matcha mousse.
The matcha mousse
Make a crème anglaise: in a small saucepan, bring the cream to a boil. Whisk the yolks with the sugar and the premium matcha, pour the boiling cream over them and return everything to the saucepan. Cook over medium-low heat until it reaches 83°C.
Off the heat, add the rehydrated and squeezed gelatin and blend if needed.
Transfer to a container and let cool to around 27°C before folding in the heavy cream whipped into a chantilly.
Pour in matcha mousse up to half the height of the ladyfinger biscuit. Place the second soaked biscuit disc on top, then pour in the previously made raspberry confit. Chill in the freezer for about 20 minutes so that it firms up a little, then pour in the rest of the matcha mousse.
Chill in the fridge for around ten hours so that the mousse has plenty of time to set.
After these ten hours, remove the stainless steel ring as well as the acetate sheet and sprinkle the top of the charlotte with fresh raspberries.
Enjoy!
Olivia is passionate, she is 20 years old, and she loves music, drawing, and pastry.
