- 2 packets Paille d’Or with raspberry
- 200 g raspberry coulis
- 100 g dark chocolate
- White chocolate cream:
- 180 g white chocolate
- 180 g cottage cheese
- 4 sheets gelatin
- 130 g powdered sugar
- 20 cl liquid fresh cream
- Chilling time: 4 hours + 30 minutes
Difficulty: [usr 2]
- Cut 40 Paille d’Or straws to 6.5 cm height. Melt the dark chocolate in a bain-marie, then dip the tips of the straws into it. Refrigerate for 30 minutes to harden.
- Using an 8 cm diameter circle cutter, prepare 4 bases from the Paille d’Or for each charlotte.
- Soften the gelatin sheets in 4 tablespoons of cold water.
- In a bowl, blend the powdered sugar with the cottage cheese. Melt the white chocolate in a bain-marie. Off the heat, incorporate the softened gelatin (with its water) and melted white chocolate, mixing thoroughly.
- Whip the liquid cream to soft peaks and gently fold it into the cheese-chocolate mixture to create a light mousse.
- Line the edges of four 8 cm diameter x 4.5 cm high rings with the chocolate-dipped Paille d’Or straws. Add the bases and fill with the white chocolate mousse.
- Refrigerate for 4 hours to set. Unmold and serve with raspberry coulis.
Source: #55. Regal Magazine, November 2013.
