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Raspberry Charlotte - Finally Pretty!

Old Me New Me I've come a long way with my drizzling - haven't I?? I finally figured out the secret - You need a squeeze bottle. Any old bottle will do. You can use an old squeeze bottle from mustard or ketchup - obviously cleaned out well. I, of course, had to go for the real deal chefy squeeze bottle. They really are very cool and useful. You drizzle the raspberry mixture into a circle - starting at the center (sorry no pics).  It reminds me of the old Spinart days* (yes I am old). Then take a toothpick and drag it through from the center outward and magic happens. Here's the recipe. *This is not exactly the Spinart I remember but it looks like fun.

Raspberry Charlotte

I've made a Charlotte before. Because of the sponge - they are so light and delicious and make me think of summer. With this winter being so brutal, I decided I needed to make this ASAP. I used frozen raspberries and it was delicious. I will warn you - it is very easy to make but be prepared to wash a LOT of dishes. Without chilling time, it took two hours but all of those two hours are not hands on. And yes I know I need to work on my swirls and drizzle techniques. Raspberry Charlotte (Adapted from Cooks Illustrated ) Filling: 1 1/4 t unflavored gelatin 2 T water 3 egg yolks (save white for cake) 2 t cornstarch 1 lb raspberries (fresh or thawed) 2/3 c sugar 2 T butter 1/4 t salt 1 3/4 c heavy cream Sprinkle gelatin over water in large bowl and set aside. Whisk egg yolks with cornstarch in a bowl (I found a 2c measuring cup worked well). Combine raspberries, sugar, butter, and salt in a medium saucepan. Mash lightly with whisk and stir until combined. Cook over m...