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Apricot Charlotte with Raspberry Sauce recipe
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To make Apricot Charlotte with Raspberry Sauce you will need
Ingredients
| 2 1/2 | | Dozen ladyfingers | | 2 | packages | (6-oz) dried apricots | | 1/3 | cups | Imperial granulated sugar | | 1 | cup | Water | | 2 | packages | Unflavored gelatin | | 1/4 | cups | Water | | 4 | | Egg whites | | 1/4 | cups | Imperial granulated sugar | | 2 | cups | Heavy cream | | 1/2 | cups | Imperial powdered sugar |
| | RASPBERRY SAUCE | | | | 1 | package | (12-oz) frozen raspberries; defrosted | | 6 | tablespoons | Imperial powdered sugar |
Instructions
Line sides and bottom of a 9-inch springform pan with ladyfingers. Cover
and set aside. Soften gelatin in 1/4 cup water. Cover apricots with water
and microwave 8 minutes. Drain; combine with 1/3 cup sugar and 1 cup water.
Microwave 15 minutes. Puree and strain. Blend in gelatin thoroughly.
Refrigerate until slightly thickened. Beat egg whites until stiff;
gradually add 1/4 cup sugar. Mix into apricot puree. Whip cream until
stiff, add powdered sugar, fold into apricot mixture. Pour half of mixture
into prepared pan; place ladyfingers on top. Fill with remaining mixture
and chill several hours until firm. Puree raspberries. Strain. Add powdered
sugar. Mix and pour over mixture in pan. Chill well before serving.
Enjoy your Apricot Charlotte with Raspberry Sauce
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Mon 4 Aug 2008
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