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Raspberry and White Chocolate with Salted Caramel
This Carte d'or deconstructed Charlotte it is easy to make and it will delight your guests!
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4 scoops of Carte D'Or Caramel (200 g / 400 ml)
250 g mascarpone
150 g raspberries
15 g grated chocolate
2 tsp single cream
125 g long all-butter biscuit
50 ml raspberry coulis and sprig of mint for garnish
Mix the mascarpone with the raspberries in a bowl. Add the lemon zests and the grated white chocolate.
Pour the fresh cream and mix until all ingredients are well incorporated.
Split the mix into four pots. Arrange the butter biscuits around, leaning against the edges of the pots.
Add a scoop of Carte D'Or Salty Caramel ice cream in the heart of the dessert.
Cover with raspberry sauce, garnish with a sprig of mint. Serve immediately.