Posted on Friday, 10th June 2011 by Grace Massa Langlois
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Time just flew by this week; I can’t believe it’s the weekend already. I’ve been busy baking all week. I had a little mishap in the kitchen on Monday; I burned my hand terribly when I was deep frying Cannoli Shells for Natalie’s (my niece) Bridal Shower. The form slipped from the tongs and fell into the hot oil creating a huge splash before I knew it hot oil was everywhere and my hand was on fire (not literally). I was extremely lucky the outcome could have been much worse; I iced my hand for the rest of the evening and by the next day I was back in the kitchen and back to baking. Cannoli Shells – day two – much better!
My sister, Connie, belongs to a ladies group and I wanted to make something extra special for their get together this week. I decided on Charlotte con Mousse di Cioccolato Bianco e Lamponi (White Chocolate and Raspberry Charlottes) mini cakes.
I’ve made all the individual elements of this dessert many times but this is the first time I’ve put the elements together to create a Charlotte Russe. I had a difficult time with my Ladyfingers batter; in fact I had to make a second one. I was a little disheartened because my cookie batter whipped up beautifully. Unfortunately it was so hot outside and every time I piped a sheet of ladyfingers the cookie batter would spread so quickly. The ladyfingers were far too large. At this rate I would only need three cookies to line the moulds.
I decided to crank up the AC and when it was nice and chilly inside I made a second batter. Thankfully the second batter whipped up just as beautiful but this time the ladyfingers held their shape.
Growing up ladyfingers was a staple in our home. At a very young age I acquired a taste for coffee and I would drive my Mom crazy for a cup. She would put the tiniest droplet of coffee in the cup and then fill the rest of the cup with warm milk. She thought she had me fooled, sorry Mom! No sooner than she’d turn her back I would pour out the milk and add more coffee. Dunking ladyfingers in coffee – the best!
I was extremely happy with the textures of the White Chocolate Mousse and Raspberry Mousse. Both were pillowy soft and smooth. I’ve started passing my mousses through a fine mesh sieve and it’s made a huge difference in the texture. It was an essential step in preparing the Raspberry Mousse. Although I initially pressed the raspberries through the sieve I still noticed seeds in the mousse (I hate seeds!). Taking the extra few minutes to pass the mousse through the sieve ensured a seed-free mousse.
When I finished preparing the Charlottes I realized I didn’t make an extra one to taste and to also slice in half and photograph to show the inner layers. What to do? Well, I couldn’t do anything about photographing the inner layers but when it came to tasting the assembled dessert? I did the next best thing – I made a ladyfinger sandwich. I think, I may be on to something – it was delicious!
I was a bit nervous to send off the desserts without tasting but thankfully Connie reported back and everyone enjoyed the Charlottes. Whew!
Charlotte con Mousse di Cioccolato Bianco e Lamponi (White Chocolate and Raspberry Charlotte)
Makes 8 7.62-cm X 7.62-cm (3-inch X 3-inch) Charlottes
*Special Equipment 8 7.62-cm X 5.08-cm (3-inch X 2-inch) ring moulds and ribbon, 1.5-cm wide (about ¾-inch wide), to decorate
8 27½-cm by 10¼-cm (10¾-inch by 4-inch) acetate paper or non-stick baking paper collars.
**Special Instruction – Please read assembling instructions before proceeding with Mousse preparations to ensure individual recipes are prepared when needed.
- Ladyfingers {Savoiardi}
- White Chocolate Mousse {Mousse al Cioccolato Bianco}
- Raspberry Mousse {Mousse al Lampone}
- Fresh Raspberries, to garnish
- Confectioners’ (icing) sugar, to garnish
Ladyfingers {Savoiardi}
Makes about 5 dozen
- 4 large eggs, separated, room temperature
- Pinch of salt
- ¼ teaspoon cream of tartar
- 169 g (¾ cup) caster (superfine granules) sugar, divided
- 1 teaspoon vanilla extract
- 94 g (¾ cup) plain (all-purpose) flour, sifted
- Confectioners’ sugar, for dusting
- Preheat oven to 190° C (375° F). Line baking sheets with non-stick baking paper, set-aside.
- In the bowl of an electric stand mixer fitted with the whip attachment, beat egg whites, salt and cream of tartar on high speed to soft peak.
- Gradually add ¼-cup sugar and beat to firm peak.
- In a separate bowl, using an electric hand mixer beat egg yolks, remaining ½-cup sugar and vanilla until thick and pale.
- Add flour to the egg yolk mixture and using a large, flexible spatula stir to combine.
- Using a large, flexible spatula gently fold, (one-third at-a-time) egg white mixture into egg yolk mixture.
- Transfer batter to a large pastry bag fitted with a large plain tip.
- Pipe batter onto prepared baking sheets, making 8 cookie rounds to use as a base for each charlotte, about 7-cm (2¾-inch) in diameter, spacing rounds 2.5-cm (1-inch) apart. Pipe remaining batter onto prepared baking sheets, making ladyfingers 7.62-cm (3-inches) long and spacing ladyfingers 2.5-cm (1-inch) apart.
- Sift confectioners’ sugar over top piped lady fingers. Bake immediately until golden around the edges, 10 to 12 minutes.
- Remove from oven and transfer ladyfingers on the non-stick baking paper to a wire rack to cool completely.
- Using a small offset spatula carefully remove ladyfingers from non-stick baking paper.
- If not using ladyfingers immediately store in an airtight container.
White Chocolate Mousse {Mousse al Cioccolato Bianco}
- 339 g (12-ounces) good quality white chocolate, finely chopped
- 7 g (1 package/1 tablespoon) unflavoured gelatine
- 60 ml (¼-cup or 2 ounces) cold water
- 591 ml (2½-cups or 20 ounces) heavy cream, 35%, cold, divided
- Prepare an ice-water bath, set-aside.
- Place chocolate in a large heatproof bowl set over a pan of just simmering water (making sure water does not touch bottom of bowl). Stir until chocolate is melted. Remove from heat.
- Meanwhile, sprinkle gelatine over water in a small bowl, set-aside to bloom, about 5 minutes.
- In a small saucepan bring 177 ml (¾-cup) cream just to the boil over medium heat. Remove from heat; add bloomed gelatine and stir until gelatine is dissolved.
- Pour cream mixture into chocolate mixture and stir until smooth and well combined.
- Place bowl of chocolate mixture over prepared ice-water bath. Chill, stirring occasionally, until mixture is thick enough to fall from a spoon in ribbons.
- In the bowl of an electric stand mixer fitted with the whip attachment, beat the remaining 413 ml (1¾-cups) cream over high speed to soft peak.
- Using large, flexible spatula fold whipped cream, one-third at-a-time, into chocolate mixture.
- Press chocolate mousse through a fine mesh sieve into a large bowl; discard any solids. (This step is optional but recommended to achieve a smooth, pillowy mousse.)
Raspberry Mousse {Mousse al Lampone}
- 300 g (10½-ounces or heaping 2 cups) frozen raspberries (about 175 g or 6-ounces raspberry purée)
- 7 g (1 package/1 tablespoon) unflavoured gelatine
- 60 ml (¼-cup or 2 ounces) cold water
- 56 g (¼-cup) caster (superfine granules) sugar
- 355 ml (1½-cups or 12 ounces) heavy cream, 35%, cold
- Place frozen raspberries in a fine mesh sieve set over a small bowl. Set aside to thaw.
- Once thawed, using the back of a spoon press raspberries, a small batch at-a-time, through sieve so that the seedless pulp falls into the bowl (make sure to scrape bottom of sieve in between batches). Strained pulp should equal about 175 g (6-ounces).
- Prepare an ice-water bath, set-aside.
- In a small bowl, dissolve gelatine in cold water, set-aside to bloom for 5 minutes.
- In a small-sized saucepan, stir together raspberry pulp and sugar and then bring mixture just to the boil over medium-high heat.
- Add bloomed gelatine to raspberry mixture and stir together for 30 seconds to dissolve completely.
- Transfer raspberry mixture to a medium-sized bowl and then place bowl over ice-water bath.
- Chill, stirring occasionally, until raspberry mixture has slightly thickened and is cool to the touch.
- In the bowl of an electric stand mixer fitted with the whip attachment, beat the heavy cream to soft peak over high speed.
- Using a large, flexible spatula fold whipped cream, one-third at-a-time, into raspberry mixture.
- Press raspberry mousse through a fine mesh sieve into a large bowl; discard any solids. (This step is optional but recommended to achieve a smooth, pillowy mousse and also helps to remove any remaining raspberry seeds.)
Assembling Charlotte con Mousse di Cioccolato Bianco e Lamponi
- Acetate or non-stick baking paper collars (see above for measurements)
- 8 ladyfinger rounds
- 32 to 40 ladyfingers
- 200 g (7-ounces or 1 1/3 cups) fresh raspberries
- Ribbon, to decorate
- Confectioners’ (icing) sugar, to garnish
- Line a baking sheet with non-stick baking paper. Set moulds on lined baking sheet.
- Line moulds with acetate or non-stick baking paper collars.
- Place 1 ladyfinger round onto base of each mould. Line each mould with 4 to 5 ladyfingers, making sure the front of each ladyfinger is facing outward.
- Transfer White Chocolate Mousse to a large pastry bag fitted with a large plain tip. Pipe white chocolate mousse into mould, filling halfway up ring mould (2.54-cm or 1-inch layer).
- Loosely cover with a sheet of plastic wrap and transfer moulds on baking sheet to freezer; chill until set, about 2 hours.
- Transfer Raspberry Mousse to a large pastry bag fitted with a large plain tip. Remove moulds from freezer. Pipe mousse into mould, filling to the top of the ring mould (2.54-cm or 1-inch layer).
- Cover and place moulds on baking sheet to refrigerator; chill until set, a few hours or overnight.
- To serve, remove Charlottes from refrigerator; remove ring moulds and collars.
- Garnish with fresh raspberries.
- Carefully tie ribbon around charlottes, securing with a bow.
- Using a small fine mesh sieve, dust the tops of the Charlottes and raspberries with confectioners’ sugar.
- Buon Appetito!
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Tags: afternoon tea, cake, cakes, charlotte, chocolate, chocolate cake, chocolate dessert, dessert, desserts, food, food photography, food photos, fruit, individual dessert, individual desserts, Italian desserts, mini cakes, mousse, pudding, small cakes, Summer desserts, white chocolate
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (32)
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June 10th, 2011 at 1:29 pm
Beautiful dessert!
June 10th, 2011 at 1:52 pm
these are gorgeous!
June 10th, 2011 at 2:07 pm
Great recipe! Love the photos. Good job!
June 10th, 2011 at 2:24 pm
This is such a gorgeous presentation! Your pour hand, I’ve burnt myself so many times in the kitchen but never from hot oil like that.
June 10th, 2011 at 2:50 pm
Oh my, you did have a terrible day the other day! We need to live closer together so we can get together for a glass of wine on those days! Such a beautiful creation, as always. When your cookbook comes out I am first in line for a copy!
June 10th, 2011 at 8:01 pm
Wouldn’t that be wonderful Carolyn!
June 10th, 2011 at 8:02 pm
Lauren I couldn’t believe it was pretty much back to normal the next day, I thought for sure I would blister.
June 11th, 2011 at 11:20 am
Absolutely stunning photographs! The ladies group is very lucky
Buzzed!
June 11th, 2011 at 1:32 pm
Oh my goodness, I’m sorry to hear about your hand! Burns are the worst – glad it’s all back to normal. Gorgeous treats as always.
June 11th, 2011 at 4:28 pm
These are so cute! I’ve never made my own ladyfingers, sounds so simple but such a beautiful outcome!
June 11th, 2011 at 7:38 pm
Wow. This looks quite amazing. How do you even do it? You are just such a great cook, I love your recipes. This one is probably one of my favorites, though! And I’m so sorry to hear about your hand. I’m so glad it’s feeling better!
June 12th, 2011 at 7:22 am
That’s the nice thing about these cakes Julia, looks like you’ve worked really, really hard but in actual fact they are really pretty easy. Just a little time consuming because you have to do it in stages. I really hope you’ll give it a try. I am general close to my computer so if you attempt and you have questions you can email me and I will get back to you very quickly. And Julia thank you so very much for the beautiful comments you’ve left today, you’ve made my day!
June 12th, 2011 at 10:30 am
What a gorgeous dessert! I love it =)
June 12th, 2011 at 3:24 pm
FAVOLOSO!!!!!!!
Saluti da Milano (Italy) Giulia
June 12th, 2011 at 3:29 pm
The burn sounds painful! But the way these turned out I’m sure made it a much better day. These look tasty!
June 13th, 2011 at 4:59 am
Wow, they look really cute! The preparation process does look complicated though. Got to come back here again and try this recipe. hopefully it works out *fingers cross*
June 13th, 2011 at 10:01 am
Wow
June 13th, 2011 at 3:57 pm
I wanted to thank you for your help in finding chocolate and Paneangeli. I made the Torte Caprese and earned maximum brownie points. I’m still amazed at your vast array of goodies. I never thought of Italians as being much on dessert. I only remember tie plates and genettis? and later Tiramisu. Even Jeff Smith (there is a good Italian name) almost left desserts out of his Italian cook book. Was he just being lazy?
Of course at a wedding the sweets come out later in the evening which maybe answers my own question. Thanks again.
June 13th, 2011 at 4:31 pm
Ouch…sounds like the burn from heck there.
What lovely little minis. So charming.
June 13th, 2011 at 5:29 pm
That is my favourite part of the Italian weddings is the sweet offerings at midnight. I remember my dessert table laden with all types of Italian cookies, cheesecakes, cakes, fruit. My cousin is a chef, actually he was a chef at Angelo’s Bakery for years. and he did my midnight buffet and he took care of all of the desserts and he did a flaming cherries jubilee for my wedding dessert. I didn’t grow up with a lot of desserts (my Mom wasn’t a big baker) but I do remember enjoying the Italian pastries and cookies and of course the almond cakes, ricotta cakes and fruit desserts. Very happy you found the chocolate and Paneangeli.
June 13th, 2011 at 5:33 pm
Thank you Matt
June 13th, 2011 at 5:36 pm
Grazie Giulia
June 13th, 2011 at 6:54 pm
They look beautiful! How long do the mousses keep?
June 13th, 2011 at 10:46 pm
what an incredible dessert Grace! I hope your hand is better, burns are no fun at all, especially around heat!
I can’t believe you make your own ladyfingers too, you are just too talented!
Cheers
Dennis
June 14th, 2011 at 4:27 am
Laura I assembled the charlottes the night before my sister’s social and she served the next day. I have leftover mousse and in fact I received your comment as I was enjoying a few spoonfuls and it tastes wonderful and this is day 5. I’m not sure if you noticed my post on triple chocolate mousse cakes, I froze those (I made too many to serve) and the mousse stayed silky smooth and not at all grainy and I was able to indulge within 15 minutes of removing them from the freezer (I let them thaw in the refrigerator), I think the same could be done with the charlottes. In fact I made some special mousse cakes for my niece’s bridal shower, using the dark chocolate mousse and the white mousse and I made them in advance and froze them and removed them just as I was leaving for the bridal shower and everyone enjoyed them later that afternoon.
June 14th, 2011 at 4:33 am
Thanks Dennis. I’ve really been trying over the last year and a half to stay away from prepackaged treats, sweet and savoury. When I attended Jamie Oliver’s talk in Toronto on his food revolution my attitude started shifting and I am really trying to make everything at home. It takes a little more time but the end result is so worth it. I am so happy you commented today, I think I am finally going to take the plunge and make some entremets this week, I’ve been a little unsure of myself and my ability but after reading your guest post I’ve finally found the courage to try – so thank you to you and Lisa!
June 14th, 2011 at 7:43 am
looks good
June 14th, 2011 at 4:00 pm
What beautiful desserts! But it sounds like they came at a price – glad your hand wasn’t burned too badly! Your family is so lucky you make such lovely goodies!
June 23rd, 2011 at 9:04 pm
I love this desert. Your picture made me want to make it. I have one question. Where did you get the container to make tCharlotte Cakes in. You have a 1 inch ring mould. which store carries this mould? I want to try and make this for a baby shower but I can’t find the mould any where. Please let me know where to go. Thank you so much for sharing this recipe. It looks delicious. I hope I can make mine look and taste as good.
June 24th, 2011 at 7:15 am
Hi Elaine, I really lucked out when I found this set at The Ultimate Baker, it’s a set of 6 for $20, ordering from them went well and they delivered quick – here’s the link directly to the ones I purchased – cooksdream (dot) com/store/cr326pc.html And I’m sure yours will taste wonderful too!
June 28th, 2011 at 8:04 pm
Hi Grace,
I wanted to let you know I found the molds in Atlanta, Ga at Sir La Tab. It is a great store and has everything a cook would want. The molds were $3.95 each. I did have to have my husband walk me through the steps. As a team effort it was good. As for the desert, it was a Wow factor at our baby shower. I found pink ribbon that said It’s a Girl. Everyone said the desert was wonderful and the ribbon made a statement for the shower. Thank you sooo much for sharing your recipe.
June 28th, 2011 at 8:51 pm
Elaine Sur La Table is one of my favourite stores, unfortunately we do not have one any where near where I live. Every time I visit my brother in New Jersey I travel about 45 minutes south from his home to shop my heart out. So happy to hear you found them and I sent along your tip where to find them to another visitor that is looking for them as well. What a great idea on the ribbon I bet they looked so adorable. I am really happy you all enjoyed!