Это предварительный просмотр рецепта "Apricot Charlotte With Raspberry Sauce".

Рецепт Apricot Charlotte With Raspberry Sauce
by Global Cookbook

Apricot Charlotte With Raspberry Sauce
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 12

Ингредиенты

  • 2 1/2 doz ladyfingers
  • 2 pkt (6-ounce) dry apricots
  • 1/3 c. Imperial granulated sugar
  • 1 c. Water
  • 2 pkt Unflavored gelatin
  • 1/4 c. Water
  • 4 x Egg whites
  • 1/4 c. Imperial granulated sugar
  • 2 c. Heavy cream
  • 1/2 c. Imperial powdered sugar
  • 1 pkt (12-ounce) frzn raspberries, defrosted
  • 6 Tbsp. Imperial powdered sugar

Инструкции

  1. Line sides and bottom of a 9-inch springform pan with ladyfingers. Cover and set aside. Soften gelatin in 1/4 c. water. Cover apricots with water and microwave 8 min. Drain; combine with 1/3 c. sugar and 1 c. water.
  2. Microwave 15 min. Puree and strain. Blend in gelatin thoroughly.
  3. Chill till slightly thickened. Beat egg whites till stiff; gradually add in 1/4 c. sugar. Mix into apricot puree. Whip cream till stiff, add in powdered sugar, fold into apricot mix. Pour half of mix into prepared pan; place ladyfingers on top. Fill with remaining mix and refrigerateseveral hrs till hard. Puree raspberries. Strain. Add in powdered sugar. Mix and pour over mix in pan. Refrigeratewell before serving.