Wednesday, July 6, 2011

APRICOT CHARLOTTE

APRICOT  CHARLOTTE:

INGREDIENTS:      ( serves  6-8 )

20 - 24  pieces  sponge biscuit
1   cup  apricot puree

Cream mixture:
1  tbsp  unflavoured gelatin
2  cups milk
4  large egg yolks
1/2  cup sugar
1   cup apricot puree
2  cups  whipping cream

METHOD:

  • You will need 10" glass bowl. Line with cling film.
  • Brush sponge biscuit with apricot puree, arrange on the sides of the bowl. Keep aside. ( dilute puree with some water if it's thick )
  • In a small bowl soak gelatin with 1/4 cup of milk until dissolved.
  • In casserole, put remaining milk, egg yolks and sugar. Stir well. Bring to boil over medium heat stirring all the time, simmer for 1 - 2 minutes. Add the gelatin mixture and apricot puree. Stir well. Chill until set.
  • Whip the cream; fold in the cold apricot mixture.
  • Spoon half of the cream over the biscuits. Arrange some biscuit pieces onto the cream, brush with apricot puree. Then spoon the remaining cream.
  • chill for few hours until set.
  • Unmold onto serving platter and serve it with extra apricot puree.

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