Rose and raspberry mini-charlotte



INGREDIENTS (8 serving)
2 egg whites
1 tbsp icing sugar
100g whipped mascarpone
1 to 2 tbsp rose syrup
64 small pink ladyfingers
Fresh raspberries
Salt


DIRECTIONS
Whisk egg whites with a pinch of salt until you get a meringue.
Add icing sugar and whisk for one more minute.
In a bowl, combine mascarpone and rose syrup until smooth. Incorporate this mixture delicately to the meringue in using a spatula.
Line 8 individual ramequins with ladyfingers.
Garnish each ramequin with one tbsp of mousse. Put 4 raspberries. Cover with mousse.
Chill for two hours in the fridge.
Decorate with fresh rapberries and cristallized rose petals.

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