Charlotte à l'abricot

 



  • 15-20 sponge fingers
  • 1 kg (2,2 lbs) of apricots
  • 250 ml (8,45 oz) of water
  • 100 g sugar
  • 2-3 sheets of gelatin
  • 200 g(0,44 lbs) fresh cheese
  • 50 g (0,11 lbs) icing sugar
  • 250 g (0,55 lbs) whipped fresh cream
to decorate

  • fresh apricots
  • apricot kernel almond
  • Fresh mint
  • White chocolate

Cut 3/4 of the apricots in half. Crack the seeds and reserve the inner almonds for decoration. Keep the remaining apricots to use on the charlotte.
Cook half of the apricots with water and sugar on low heat until soft. Then put the apricots in a bowl and take 100 (3,68 oz) ml of the syrup. Reserve the rest of the syrup for dipping the biscuits.
Warm the syrup slightly and set aside.
After softening the gelatin in cold water, gently squeeze it and add it to the hot syrup.
Whisk the fresh cheese and powdered sugar in a bowl. Add the gelatin syrup and whisk again. Finally, mix gently with the whipped cream and place in an inverted bowl and cover with cling film.
Dip the sponge fingers in the syrup you have separated and arrange them side by side just around the bowl.
Add enough of the charlotte mixture to fill half the bowl and cut the apricots you cooked in syrup into cubes in the middle. Fill it with the sarlot mixture and press the remaining apricots into the mixture. After covering it with sponge fingers dipped in syrup, cover it with cling film and put it in the freezer.
Garnish the charlotte, which hardens in the freezer for 1-2 hours, with fresh apricots, apricot seeds, white chocolate and mint, then serve with apricot sauce.
You can use slightly diluted and heated apricot marmalade for apricot sauce, or you can prepare apricot sauce by crushing apricots cooked with sugar.


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