CHARLOTTE AUX ABRICOTS-2

                                    

150 g (0,33 lbs) dried apricots, 28 spoon biscuits 1 shot glass of kirsch, 7 tablespoons powdered sugar, 1 sachet of vanilla sugar, 20 g (0,044 lbs) of cornstarch (2 level tablespoons), 1/4 liter (8,30 oz) of milk, 1 egg, 1 egg yolk, optional: candied fruit.  


Soak the apricots the night before in lukewarm water. 

In a heavy-bottomed saucepan, make cook the apricots covered with their soaking water.

Add 5 tablespoons of powdered sugar and simmer for 15 minutes. 

Then drain the apricots, reserving the juice. 

Prepare your cream by mixing in a small saucepan, 2 tablespoons of sugar and the sachet of sugar vanilla, cornflour, egg yolks and milk. 

 Thicken over low heat, stirring. 

Remove from the first broth. 

Let cool and add a whipped egg white. 

Dip The Cookies with a spoon in the apricot juice, thinned with kirsch.

Line the bottom and sides of a small charlotte mold with the biscuits placed side by side.

Pour some cream into the bottom on the biscuits, arrange a layer of apricots, a new layer of biscuits soaked in syrup, cream, apricots, until the ingredients run out. 

 Finish with a coat of cookies. Chill. 

Turn out cold when ready to serve, decorate with fruit confits, and drizzle with the rest of the alcoholic syrup.


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