Reve pour maman
very easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp Pour 6 pers
- 7-10 Tbsp Starting the day before
- 7-10 Tbsp Preparation : 45 mn
- 7-10 Tbsp Cuisson : sans
- 7-10 Tbsp Refrigeration: 12 h
- 36 biscuits cuillers
- 25 fresh lychees (or 1 can in syrup)
- 350 g of fresh raspberries
- 7-10 Tbsp ½ citron
- 4 gelatine leaves (8 g)
- 2 egg whites
- 30 cl full cream (very cold)
- 3 tbsp. raspberry syrup
- 7-10 Tbsp sucre glace
Directions
- 1
1 Rehydrate the gelatine in cold water. Set aside 5 lychees, peel and stone the others. Then mix them finely with the lemon juice. Heat 3 spoonfuls of pulp, melt the gelatine and mix with the rest of the pulp.
- 2
2 Whisk the egg whites with 40 g of sugar until stiff. And, the liquid cream in whipped cream, pouring in the remaining sugar at the end. Add them to the lychee pulp, starting with the egg whites. Add 300 g of raspberries
- 3
3 In a shallow dish, dilute the raspberry syrup with water. In a serving dish, place a pastry circle lined with cling film. Slightly trim the biscuits, a little longer than the height of your circle.
- 4
4 Arrange dry spoon biscuits along the sides, sweet side out. Then dip the biscuits in the syrup and place them in the bottom of the circle, squeezing them tightly. Pour in half of the lychee / raspberry cream.
- 5
5 Cover with biscuits soaked in syrup and pour in the remaining cream, smooth. Cover with cling film and place in a cool place for 12 hours.
- 6
6 Carefully remove the circle, decorate the top of the charlotte with raspberries and lychees (partly peeled). Sprinkle with icing sugar and serve chilled.
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