Charlotte met frambozenschuimijs – 4-Hour Frozen Recipe
A raspberry mousse charlotte dessert.
Recipe by Albert Heijn· Structured by ReelsMeals
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Prep Time
Servings
Ingredients
- 1 1/10 cups slagroom
- 11 oz Griekse yoghurt
- 4 2/5 oz schuimkransjes
- 11 oz frambozen (diepvries)
- 6 1/5 oz lange vingers
- 1 4/5 oz pure chocolade
- 4 2/5 oz verse frambozen
Instructions
- 1Klop in een kom de slagroom stijf. Voeg de Griekse yoghurt toe en klop alles goed door. Breek de schuimkransjes in grove stukken. Spatel eerst de diepvriesframbozen en daarna de schuimkransjes erdoor.
- 2Bekleed de bodem van de ovenschaal met bakpapier. Zet de lange vingers met de suikerkant naar buiten dicht tegen elkaar tegen de wand van de schaal. Schep het frambozenschuimijsmengsel in de schaal en strijk de bovenkant glad. Zet de charlotte in de diepvriezer en laat in 4 uur stevig worden.
- 3Schaaf vlak voor het omkeren van de charlotte de chocolade. Leg een schaal omgekeerd op de ovenschaal, keer ze samen en laat de charlotte op de schaal glijden. Verdeel met een lepel de verse frambozen en de chocoladeschaafsel.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Whip cream first
Whip the slagroom until stiff before adding the Griekse yoghurt and folding in the other ingredients.
Line the pan
Cover the bottom of the ovenschaal with bakpapier.
Unmold onto a plate
Place a serving plate upside‑down on the ovenschaal, flip both together, then add the fresh raspberries and chocolate shavings.
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Frequently asked questions
- How many servings does this Charlotte met frambozenschuimijs recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Charlotte met frambozenschuimijs recipe come from?
- It was shared by Albert Heijn on reelsmeals. ReelsMeals structured the original post into this step-by-step card; the original is linked above.