- STEP 1
Lady Finger
`
1. Whip egg white and add in the sugar
2. Add in egg yolk and vanilla before stopping the machine
3. Mix the sifted flour and corn starch by using spatula
4. Pipe on baking paper 22cmx6cm and 2x8inch disc shape, sprinkle icing sugar 2 times and bake 180°C for 10mins
5. Smooth the disc edge to flat so that it seal when u cover it with the long lady finger. Make sure the u place one of the flatten surface disc on bottom.
- STEP 2
Blackberry Syrup
1. Bring all ingredients together to boiling point
2. Let cool before refrigerating
3. Use this syrup to soak the lady finger biscuits
- STEP 3
Blackberry Mousse
`
1. Bloom gelatin in cold water and let dissolve
2. Warm the blackberry puree and hibiscus syrup to dissolve sugar
3. Cool puree mixture to 20°C before adding gelatin
4. Whip the cream to soft peak and fold into the cooled puree mixture
5. Keep in Chiller
- STEP 4
Raspberry Jelly
`
1. Bloom gelatin in cold water and let dissolve
2. Warm raspberry puree to dissolve sugar
3. Let puree cool to 20°C before adding gelatin
4. Fill in two disc 6inchx2mm
5. Keep it in freezer so its easy to work with it
- STEP 5
Final
`
1. Brush syrup inside of lady finger with Blackberry Syrup, make sure not too much
2. Fill thin layer of mousse
3. Place on of the jelly on the mousse and repeat the process one more time.
4. Fill a very thin layer of mousse
5. Optional, you can leave the top of your Blackberry Charlotte open or closed with disc lady finger. If you want it open, then warm up the leftover raspberry jelly and fill about 95%(place in chiller so the raspberry jelly set and ready to garnish). If you want your top to be closed then fill the mousse for 90% and close with disc shaped lady finger.
- STEP 6
Serve with fresh berry garnish.
