PREPARATION

Soak the gelatine in cold water. Heat half of the raspberry sauce over low heat. Drain the gelatine leaves and squeeze out excess water. Do them the raspberry puree and mix well until the gelatin is melted. Allow to cool to room temperature.

Beat the egg whites until soft peaks form. Add the sugar whisking toeen beat until stiff peaks.

Whip the cream until stiff peaks form.

Fold the cooled raspberry mixture with a silicone spatula loosely by the cream. Spatula in the same way also the foam by.

Line the bottom of a bowl with cling film and pour the raspberry mousse. Put some broken macaron’s there. Let the charlotte in the fridge (at least 2 hours).

Pour the charlotte on a serving plate and stick the best macaron’s on the sides with whipped cream. Garnish the top with fresh macaron and the gaps between the macaron’s with small blueberries or red berries.