Raspberry Knitted Hat

It's up to you.

10 detailed steps, from preparation to service.

1. Prepare the soft mold

   Tap the 18 cm bowl with two long strips of cling film that protrude well. Make sure it stays flat. Pour the 100 g of cold milk into a hollow plate; it will only serve to quickly moisten the cookies.

2. Tap the dome

   Reserve 60 g of the 220 g of biscuits for the final background. Quickly pass a single face of the remaining 160 g into the milk, less than a second, then place them against the walls, dry face against the film. Cut some cookies to fill the large holes. They must remain firm, not soaked.

3. Whip the cream to firm peaks

   Put 250 g of mascarpone, 250 g of very cold cream, 70 g of icing sugar and 1 teaspoon of vanilla in a large cold bowl. Medium speed wheel 2 to 4 minutes. Stop as soon as the traces of the whisk remain visible and a tip stands; too much beating makes the cream grainy.

4. Reserve the decor

   Weigh 250 g of this cream in a bowl and keep it in the refrigerator for outdoor knitting. Reserve another 30 g in a small bowl for the pompom. The rest will be used to garnish the interior with jam.

5. Filling the charlotte

   Place half of the inner cream in the pan and gently push it against the cookies. Spread the 150 g of raspberry jam in one layer in the middle without touching the edge. Cover with the other half of cream. Closes with the 60 g of cookies reserved, quickly moistened in the remaining milk.

6. Let it take in dome

   Fold the film on the bottom, place a small plate on it and refrigerate for at least 6 hours. Do not put heavy weight: it would crush the cookie. The charlotte must be very cold and firm before being returned.

7. Cleanly unmould

   Open the film on top. Place the serving dish on the bowl, turn the two together and then lift the bowl. Remove the whole film. Smooth the bumps with a spoon, without tearing out the cookies. Colour the 250 g of decorative cream in red with the gel added by small points.

8. Draw a simple knit

   Put the red cream in a piping bag with a round 4 mm sleeve. First draw two horizontal cords around the base to figure the reverse. On the dome, piping bag columns of small tight Vs, starting from the bottom; each V measures about 1 cm. Cover one column at a time. Slightly irregular rows should evoke thick wool, not real threads.

9. Add the pompom

   Drop the 30 g of white cream reserved at the top in a low ball with two spoons. Tap its surface with the teeth of a fork to create small points. The pompom must rest entirely on the dome. Refrigerate another 30 minutes.

10. Cut the false hat

    Cut a large part with a thin blade, wiped between the passages. Spread it out: you have to see the biscuits, the white cream and the raspberry red heart. No real fabric, ribbon or cap is found in dessert.