Charlotte apricot cream
Instructions
Fully lined with ladyfingers one by charlotte greased mold.
Place two egg yolks in a small saucepan, incorporate half of the sugar, and mount them well until they are frothy.
join the apricot juice and isinglass already softened in cold water, squeezed and then diluted to soft heat.
Place the bowl in a Bain-Marie and cook the custard until you will thicken.
Remove from heat, add lemon juice and red dye so that the mixture takes on a nice orange color.
Let cool the cream, mixing often.
Meanwhile, whip the egg whites very firm and apart, the cream with a little sugar, by joining, only when fully assembled, the remaining sugar.
Stir the egg mixture before the egg whites and then half the whipped cream, mixing gently.
Pour it into the mold filling it up to a height of ladyfingers.
Put it in the refrigerator and leave it until the cream will not freeze.
Then turn it upside down on a serving cake and decorated the surface of charlotte with remaining cream.
Ingredients and dosing for 4 persons
- 15 cookies ladyfingers
- Butter
- 2 eggs
- 1/2 cup of sugar
- 1 can of apricot juice
- 3 sheets of isinglass
- 2 tablespoons of lemon juice
- Few drops of red dye for pastry
- 50 cl of cream