Fruit charlotte
Instructions
Put to soften, cold water fish glue.
Meanwhile fire place sugar, with a ladle of water and with the stick of vanilla, and let it boil the syrup for pianissimo 15 minutes.
Then remove from heat and add a glass of Mandarin.
At this point, peeled apples, peaches and bananas (and remove the core from the first two) and divide into small cubes; cut pineapple triangles; washed and pitted cherries, then cut them in half; wash the plums and apricots, asportatene the core and cut them into pieces.
Put all the fruit in a bowl and pour over the syrup.
Mix with a wooden spoon until all the pieces of fruit, then place buildup in refrigerator for 2 hours.
Blanched almonds, Peel and coarsely trituratele; whip the cream.
After the set time remove from refrigerator fruit, removing the stick of vanilla; stir the cream and almonds and mix well, combining ingredients in last the gelatine dissolved in water and well squeezed.
Moisten a mold from charlotte and foderatelo with slices of sponge cake sprayed lightly mandarinetto Spain.
Pour inside the fruit and cover with remaining slices of bread of Spain: put in the refrigerator for 3 hours before serving dip the mold briefly in boiling water to slide more easily.
At your leisure you can cover the other charlotte with whipped cream.
