Toasted Coconut And Raspberry Charlottes
Ingredients
- 1/2 cup (65 grams) cake flour
- 3 large eggs yolks
- 1/2 cup (100 grams) sugar, divided
- 3 egg whites
- 1 teaspoon orange blossom water
- pinch of salt
- 1/2 cup to 3/4 grated coconut (both unsweet or sweet are fine)
- 250 ml (1 cup) milk
- 1/4 cup (55 grams) sugar
- 3 egg yolks
- 2 tsp Chambord
- 2 tsp powdered gelatin + 1/4 cup cold water
- 1 1/2 cups frozen raspberries, thawed and mashed with a fork
- 3/4 cup heavy cream
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