Recipe: Raspberry charlotte with pink Reims cookies

Ingredients for six people :

275 g Reims pink cookies

500 g raspberries (keep some for decoration)

200 g heavy cream

200 g cottage cheese 40% fat, 4 gelatine leaves

60 g sugar.

Soak the pink cookies in an alcoholic syrup (kirsch and sugar) and line the mould.

Whip the cream until stiff, then whip the fromage blanc.

Melt the gelatine in a syrup (sugar and water).

Mix cottage cheese, whipped cream and gelatine.

Add the raspberries to the tin, alternating with a layer of cream and a layer of cookies.

Place in the fridge for at least 2 hours, or the day before.