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Raspberry charlottes

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July 9, 2008

Raspberry charlottes

Serves 4

2 cups plain Greek-style yogurt (preferably non-fat)
1 cup creme fraiche
1 tablespoon milk
2 tablespoons sugar, or to taste
1 ounce bittersweet chocolate, finely grated
1/2 cup water
1/2 cup sparkling rose wine mixed with 1 tablespoon sugar (or substitute apple juice and omit the sugar)
12 to 16 ladyfingers
1 pint fresh raspberries
8 leaves fresh mint (for garnish)

1. Have on hand four highball glasses.

2. In a medium bowl, stir together the yogurt, creme fraiche, milk, sugar, and all but 4 teaspoons of the grated chocolate; refrigerate the bowl.

3. In a small bowl, combine the water and wine mixture or apple juice. Set the ladyfingers on a plate or tray and brush them lightly with the wine mixture, then turn them and brush the other sides. They should be moistened, not mushy.

4. Using 3 or 4 ladyfingers per glass, depending on the size of the glass, stand the cookies upright along the edges. If the glass is large enough, line the bottom too. Drop one raspberry into the bottom of each glass, then fill the glasses with the yogurt mixture - it should come up to the top of the ladyfingers. Refrigerate at least 20 minutes or for up to 1 hour.

5. Just before serving, cover the tops of the charlottes with raspberries, then sprinkle each glass with the reserved chocolate. Garnish each with 2 mint leaves. Adapted from Sophie Koenig

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