Raspberry Charlotte

Preparation Mode

1- Grind the raspberries with the lemon juice until it gets consistent and put it into a pan.
2- Add sugar to the mixture and heat it in low fire and stir it. Don’t let it burn.
3- Add the gelatin, in low heat, and stir well until it incorporates.
4- Remove the mixture from the heat and let it cool.
5- Line the bottom and sides of cake pan with the Champagne biscuits Germani, without leaving spaces among them.
6- Beat the cream until it is as chantilly, and reserve it.
7- Add it to the mixture already cold. 
8- Pour the mixture into the cake pan lined with champagne biscuits.
9- Take it to the refrigerator for, at least, 10 hours. 
10- Take it off the cake pan and decorate it with the raspberries.