Hibiscus Charlotte with rose biscuits Credit Michel Jolyot

LP Perfect Pairings: Hibiscus Charlotte with rose biscuits and Laurent-Perrier Cuvée Rosé

With Easter on the horizon, we’re delighted to be able to share this exclusive recipe from Valerie Marchandise, Head Chef at Laurent-Perrier’s Château de Louvois. The delicate floral flavours from the hibiscus and rose, together with the lightness of the mousse inside make this a wonderful pairing to our Cuvée Rosé and the perfect finish to any Easter meal.
  • For 12 people
  • 24cm circular cake mold
  • 1 packet of Rose biscuits from Reims
Hibiscus jelly
  • 120g of hibiscus syrup
  • 200ml water
  • 4 gelatin leaves
Syrup in which to soak the biscuits
  • 45g water
  • 45g water
  • 90g of hibiscus syrup
Fromage blanc mousse
  • 400g of whipped fromage blanc (or greek yoghurt if not available)
  • 110g sugar
  • 40ml water
  • 4 tbsp of hibiscus syrup
  • 4 gelatin leaves
  • 4 egg whites
Decoration
Confit hibiscus flowers
Recipe
Image Credit Michel JolyotPrepare the jelly – soak the gelatin leaves in a bowl of cold water. Bring to the boil 200ml water and 120g of hibiscus syrup. Add the gelatin (well-drained). Mix together until the gelatin is fully melted. Leave to cool down to room temperature.
Prepare the fromage blanc mousse – soak the gelatin leaves in a bowl of cold water. In a salad bowl, mix the fromage blanc and the 110g sugar. Bring the water to the boil. Add the gelatin leaves (well-drained). Mix well in order to melt the gelatin. Add the hibiscus syrup. Pour the solution into the sweetened fromage blanc and mix well. Beat the egg whites until they form a light cloud-like consistency. Delicately fold the egg whites into the fromage blanc.
Presentation – line the sides and base of the mold with the rose biscuits, lightly dipped into the hibiscus syrup. Pour the fromage blanc on top of the rose biscuits and smooth the layer. Pour the hibiscus jelly, cover with cling film and leave to chill in the fridge for at least 12 hours.
To serve, decorate with the confit hibiscus flowers.