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Charlotte Royal

INGREDIENTS

     +    
Swiss Roll Sponge

300g whole eggs

150g Flour

150g caster sugar

20ml vanilla syrup

     +    
Raspberry Bavarois

500g Raspberry berry Puree

1Vanilla pods (split and scraped)

80g Egg yolks

80g Caster sugar

12g Gelatine leaves

450ml whipping cream

Method

     +    
Swiss Roll Sponge

Preheat the oven to 190’C and prepare 2 trays lined with non-stick baking mats.

Put the eggs, sugar and syrup into a clean sterilised mixing bowl and whisk together over a bain-marie to approximately 37’C. Remove the bowl from the bain-marie and continue to whisk until it reaches ribbon stage. Carefully fold the sieved flour through the whisked sabayon using a spatula.

Using a step palate knife, spread the mixture evenly onto the two prepared trays. Bake for approximately 12-15, until it begins to colour and the sponge springs back when gently pressed. Cover with a sheet of silicone paper and allow to cool.

     +    
Raspberry Bavarois

Soak the gelatine in iced water.

Place the raspberry berry puree and vanilla pod into a pan and bring to the boil

In a mixing bowl, whisk together the egg yolks and caster sugar until it is well combined and light in colour.

Add half of the liquid into the egg mixture and mix well.

Pass through a fine sieve and return to the heat. Stir using a wooden spoon.

Thicken the mixture until it coats the back of the wooden spoon. (82-84°C)

Remove gelatine from the water and remove excess water. Add to the custard.

Strain through a fine sieve and place onto the ice bain-marie.

Whip the cream to the ribbon stage.

When the custard becomes cold, remove from the iced bain-marie. (Be careful not to let it set.)

Fold the cream in to the custard and use immediately.

     +    
Assembly

Fresh raspberries

Prepare the Swiss roll sponge. When cooled, turn 1 sheet upside down onto a piece of silicone paper. Cut in half widthways and trim the edges. Spread a thin layer of raspberry jam onto the sponge, ensuring it is evenly covered. Roll into a tight spiral and repeat with the other half. Wrap in silicone paper and place into the freezer for at least 2 hours.

Line the dome mould with cling film. Remove the frozen swiss roll from the freezer and cut into 1cm slices. Beginning at the centre of the dome mould, place in the slices of swiss roll. Gently push them together to ensure there are no gaps and continue until the entire dome is covered.

Place a mousse ring onto a tray and the dome on the ring so it doesn’t wobble. Pour in the raspberry bavarois until just over 1/3rd full and put into the fridge to set for 30minutes. Lay on next all the raspberries to leave a good layer.

Pour the raspberry bavarois into the dome mould, leaving a gap of about 1cm (enough for the final piece of sponge to fit in). Place the dome into the fridge to set for a further 10 minutes. When semi-set, Remove from the fridge and place whole raspberries into the bavarois. Place the larger disc of sponge (jam side down) onto the layer of raspberry bavarois. Return to the fridge for 2 hours to fully set.

Share on facebook
Share on twitter
Share on whatsapp

Charlotte Royal

INGREDIENTS

   +   
Swiss Roll Sponge

300g whole eggs

150g Flour

150g caster sugar

20ml vanilla syrup

   +   
Raspberry Bavarois

500g Raspberry berry Puree

1Vanilla pods (split and scraped)

80g Egg yolks

80g Caster sugar

12g Gelatine leaves

450ml whipping cream

Method

   +   
Swiss Roll Sponge

Preheat the oven to 190’C and prepare 2 trays lined with non-stick baking mats.

Put the eggs, sugar and syrup into a clean sterilised mixing bowl and whisk together over a bain-marie to approximately 37’C. Remove the bowl from the bain-marie and continue to whisk until it reaches ribbon stage. Carefully fold the sieved flour through the whisked sabayon using a spatula.

Using a step palate knife, spread the mixture evenly onto the two prepared trays. Bake for approximately 12-15, until it begins to colour and the sponge springs back when gently pressed. Cover with a sheet of silicone paper and allow to cool.

   +   
Raspberry Bavarois

Soak the gelatine in iced water.

Place the raspberry berry puree and vanilla pod into a pan and bring to the boil

In a mixing bowl, whisk together the egg yolks and caster sugar until it is well combined and light in colour.

Add half of the liquid into the egg mixture and mix well.

Pass through a fine sieve and return to the heat. Stir using a wooden spoon.

Thicken the mixture until it coats the back of the wooden spoon. (82-84°C)

Remove gelatine from the water and remove excess water. Add to the custard.

Strain through a fine sieve and place onto the ice bain-marie.

Whip the cream to the ribbon stage.

When the custard becomes cold, remove from the iced bain-marie. (Be careful not to let it set.)

Fold the cream in to the custard and use immediately.

   +   
Assembly

Fresh raspberries

Prepare the Swiss roll sponge. When cooled, turn 1 sheet upside down onto a piece of silicone paper. Cut in half widthways and trim the edges. Spread a thin layer of raspberry jam onto the sponge, ensuring it is evenly covered. Roll into a tight spiral and repeat with the other half. Wrap in silicone paper and place into the freezer for at least 2 hours.

Line the dome mould with cling film. Remove the frozen swiss roll from the freezer and cut into 1cm slices. Beginning at the centre of the dome mould, place in the slices of swiss roll. Gently push them together to ensure there are no gaps and continue until the entire dome is covered.

Place a mousse ring onto a tray and the dome on the ring so it doesn’t wobble. Pour in the raspberry bavarois until just over 1/3rd full and put into the fridge to set for 30minutes. Lay on next all the raspberries to leave a good layer.

Pour the raspberry bavarois into the dome mould, leaving a gap of about 1cm (enough for the final piece of sponge to fit in). Place the dome into the fridge to set for a further 10 minutes. When semi-set, Remove from the fridge and place whole raspberries into the bavarois. Place the larger disc of sponge (jam side down) onto the layer of raspberry bavarois. Return to the fridge for 2 hours to fully set.

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