Recipe: Raspberry Charlotte with Reims Pink Biscuits

Ingredients for six people:

275g of pink Reims biscuits

500g of raspberries (keep some for decoration)

200g of thick liquid cream

200g of 40% fat cottage cheese, 4 sheets of gelatin

60 g of sugar.

Soak the pink biscuits in an alcoholic syrup (kirsch and sugar) and line the mold with them.

Whip the cream into whipped cream, beat the fromage blanc.

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

Mix together the cream cheese, whipped cream, and gelatin.

Add the raspberries to the mold, alternating with a layer of cream and a layer of biscuits. 

Place in the refrigerator for at least 2 hours or overnight.