Raspberry Mousse And Charlotte

• For the Mousse:
• 1tablespoon unflavored gelatin
• 2 tablespoons lemon juice
• 1/2 cup granulated sugar
• 1pint fresh raspberries or 12 ounces frozen, unsweetened raspberries thawed, pureed, and strained (1 cup)
• 3 tablespoons liqueur, such as Framboise (optional)
• 1 1/2 cup heavy cream , chilled
• For the Charlotte:Makes 4 6-inches in diameter serving dishes
• 1 Chocolate Jelly Roll Cake, cut into 8 equal slices about 1-inch thick
• 1pint fresh raspberries
• 3/4 cup chocolate Ganache

1. To make mousse:rn Combine gelatin and 1/4 cup cold water in a small saucepan; let stand to bloom gelatin, about 2 minutes.
2. Stir in 1/2 cup hot water, lemon juice, sugar, and salt; cook over low heat, stirring constantly, until sugar and gelatin dissolves.
3. Stir in berry puree and liqueur; refrigerate or set in ice-water bath, whisking occasionally, until mixture thickens.rnWhip chilled cream to firm peaks; fold into mousse.
4. To assemble the Charlotte:rn Place 1 slice of the cake in a 6-inches diameter serving dish.rnSpoon 4 tablespoons mousse on cake slice, cover top with a few fresh raspberries.
5. Place second cake slice on top and spoon 4 tablespoons mousse on top, garnish with few more raspberries.
6. Repeat the same steps to assemble three more portions. rnRefrigerate at least 2 hours.
7. Make a Chocolate Ganache for the top decoration. rn In a sauce pan, bring to a simmer 3/4 cup whole milk and 2 tablespoons sugar to simmer.rnPour over 8 ounces of bittersweet chocolate (chopped) and 1 teaspoon of Instant coffee, mix until smooth and shiny.rnSteer in 2 tablespoons of cold butter and 1 tablespoon of Framboise or orange liqueur.
8. Drizzle on top and return to refrigerator until ready to serve.

unflavored gelatin, lemon juice, granulated sugar, fresh raspberries, liqueur, heavy cream, charlotte, chocolate jelly roll cake, fresh raspberries, chocolate ganache

Taken from food52.com/recipes/13137-raspberry-mousse-and-charlotte (may not work)