Difficulty:[usr 2]
Cut 40 Gold Straws to 6.5 cm in height. Melt the dark chocolate in a bain-marie. dip the tips of the cookies in the melted dark chocolate. Let them harden for 30 minutes in the refrigerator.
Using an 8 cm diameter circle, cut out the bottoms in 4 Paille d’Or for each charlotte.
Soften the gelatin in 4 tablespoons of cold water.
In a bowl, mix the sugar and the cream cheese. Melt the white chocolate in a bain-marie. Off the heat, add the gelatin leaves, water and white chocolate, mixing well.
Whip the liquid cream into whipped cream and gently fold it into the previous preparation. Line the edges of the 4 circles 8 cm in diameter and 4.5 cm high with the chocolate Pailles d'Or, cover with white chocolate mousse.
Reserve in the refrigerator for 4 hours.
Unmold the charlottes and serve them with the raspberry coulis.
Source:#55. Regal Magazine. November 2013.
