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  • - Hey everyone.

  • It's Natasha of NatashasKitchen.com.

  • I'm gonna show you how to make

  • the mini version of the Charlotte cake,

  • with absolutely no baking required.

  • Its an easy and impressive dessert.

  • Lets get started.

  • In a medium saucepan, combine 10 ounces

  • of frozen raspberries and half a cup of sugar.

  • Cook over medium heat, stirring and mashing

  • with your spatula until it reaches a jam consistency.

  • Strain your raspberry mixture to get rid of the seeds,

  • and push on the back with your spatula

  • to get as much juice as possible.

  • You should get about 2/3 cup of syrup.

  • Now off the heat, stir in two tablespoons of fresh

  • lemon juice and one tablespoon of unflavored gelatin.

  • (upbeat happy music)

  • Pour the mixture back in the saucepan over medium heat,

  • and whisk until the gelatin is completely dissolved,

  • and the mixture is hot.

  • Do not let it boil.

  • Once its hot and dissolved, take it off the heat,

  • and let it cool completely to room temperature.

  • I transferred into another dish,

  • just so it'll cool faster.

  • You'll need two lady fingers for each cup,

  • so I've got a total of 12 here.

  • And I've found its much easier to layer them in the cups,

  • if you cut them with a serrated knife into thirds.

  • For the simple syrup, combine one cup of warm water,

  • one tablespoon of fresh lemon juice,

  • and a tablespoon of sugar.

  • Stir those together just until the sugar is dissolved.

  • Dip the lady fingers into the syrup for no more than

  • two seconds, then layer into the bottom of your cups.

  • Just as soon as your raspberry syrup is at room temperature,

  • you can start making that mouse.

  • In the bowl of your mixer, combine three cups of

  • heavy cream with six tablespoons of powdered sugar,

  • and beat on high speed for two minutes

  • or until its whipped and fluffy.

  • Transfer 1 1/2 cups of whipped cream into a pastry bag

  • fitted with a large star tip.

  • You'll use that for your whipped cream topping,

  • so refrigerate that until you're ready to use it.

  • Into the remaining big batch of whipped cream,

  • gently fold in the room temperature syrup,

  • about 1/4 at a time, folding to incorporate

  • between each addition.

  • Once all of the syrup is blended in,

  • transfer your mouse to a large pastry bag

  • fitted with a round 3/8 inch tip.

  • Pipe the mouse over your lady fingers

  • to about a half inch thickness,

  • and repeat with all six cups.

  • Set aside six of your prettiest raspberries

  • for the topping.

  • Place the remaining raspberries over your mouse,

  • arranging them in circles around the edges.

  • Pipe the remaining mouse over your raspberry layer.

  • To finish them off, generously top with your reserved

  • whipped cream, and garnish with fresh raspberries and mint.

  • Refrigerate for at least an hour

  • before serving to let the mouse set.

  • And I love that you can even make this

  • a day ahead for a make-ahead dessert.

  • These were so fun to make, and I'm so happy

  • I get to eat one (giggles)

  • Ah, this one looks promising.

  • Lets dig right in.

  • Oo.

  • Wow.

  • It is bursting with fresh raspberry flavor.

  • Its like a sweet, tangy mouse, ah.

  • I just wanna keep eating and eating it.

  • And I love those bites of fresh, plump raspberries, wow.

  • Also keep in mind, there are no

  • artificial colors or flavors.

  • Seriously, you gotta make this.

  • If you guys enjoyed this video,

  • give me a great, big thumbs up below.

  • Make sure to subscribe to our Youtube channel, and

  • thanks for joining me in my kitchen.

  • (upbeat happy music)

  • If you're looking for more cute and delicious desserts,

  • make sure to check out our panna cotta

  • and our vanilla mouse cups.

  • (laughs)

- Hey everyone.

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甜品:覆盆子慕斯杯-娜塔莎的廚房樹莓慕斯杯--娜塔莎的廚房 (Dessert: Raspberry Mousse Cups - Natasha's Kitchen)

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    林宜悉 發佈於 2021 年 01 月 14 日
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