An absolutely delicious, generous, and moist organic matcha and raspberry charlotte recipe that will delight fans of this wonderful combination.
My charlotte consists of ladyfingers soaked in syrup, a divine light matcha froth with little sugar, raspberry confit for zest, and fresh raspberries for sweetness. The texture provided by the ladyfingers is particularly pleasant. It's a beautiful and delicious cake for a Sunday meal or even a festive meal!
I used organic culinary matcha tea and organic premium matcha for the biscuit, and only organic premium matcha for the froth.
Recipe for a raspberry and organic matcha charlotte, 18 cm in diameter and 7 cm high. You will need rodhoïd.
Recipe for organic raspberry and organic matcha charlotte
Ingredients for an 18cm organic raspberry and matcha charlotte
Raspberry confit
- 200g of organic raspberry purée
- 20g organic powdered sugar
- 4g gelatin (2 sheets)
The spoon biscuit
- 190g organic egg whites
- 75g organic powdered sugar
- 125g organic egg yolks
- 10g of organic culinary grade matcha tea
- 5g of organic premium matcha tea
- A hint of green coloring
- 100g organic T55 flour
- 50g organic cornstarch
Matcha froth
- 240g organic whole liquid cream
- 2 organic egg yolks
- 40g organic powdered sugar
- 8g of organic premium matcha tea
- 4g gelatin (one sheet) or 2g agar agar
- 200g organic whole liquid cream
+ Approximately 250g of fresh organic raspberries
Recipe for organic raspberry and organic matcha charlotte
Raspberry confit
Heat the raspberry purée with the sugar and add the gelatin, which has been rehydrated off the heat. Leave to cool at room temperature while you realise the sponge fingers.
Matcha spoon biscuits
Whisk the egg yolks with the matcha.
Whisk the egg whites and gradually add the powdered sugar when they begin to froth. Continue to whisk until they are stiff. Add the egg yolks and a pinch of green food coloring and mix quickly, still using the mixer. Then gently fold in the sifted flour and starch with a spatula.
Using a piping bag fitted with a 1.5 plain nozzle, pipe two biscuit cartouches and two large discs 16 cm in diameter.
Bake the spoon cookies at 150°C for 12-14 minutes.
Then let them cool before trimming the cartridge belts to obtain strips 7 cm high.
Realise the 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 circle with Rhodoid and place the biscuit strips around the edge. Place one of the two discs in the bottom.
Generously soak the two discs, and more lightly soak the strips. Set aside while you realise the matcha froth.
Matcha froth
To realise custard: bring the cream to a boil in a small saucepan. Whisk the egg yolks with the sugar and premium matcha, pour the boiling cream over them and return everything to the saucepan. Cook over low-medium heat until it reaches 83°C.
Remove from heat, add the rehydrated and squeezed gelatin, and mix if necessary.
Transfer to a container and allow to cool to approximately 27°C before folding in the whipped cream.
Pour the matcha froth halfway up the sponge finger. Place the second soaked sponge disc on top, then pour over the raspberry confit realised earlier. Place in the freezer for about 20 minutes to allow it to harden slightly, then pour over the rest of the matcha froth.
Place in the refrigerator for about ten hours so that the froth has time to set.
After ten hours, remove the stainless steel ring and the parchment paper and sprinkle the top of the charlotte with fresh raspberries.
Enjoy the tasting!
Olivia is an enthusiast, she is 20 years old, she loves music, drawing, and pastries.
