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:
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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