Home > Dessert Recipes > Jellies and Charlottes > Apricot Charlotte
Apricot Charlotte
Ingredients
1 lb apricots (stoned)
Sugar syrup (made with ¾ cup water and 2 rounded tablespoons granulated sugar)
3 tablespoons caster sugar
¼-½ oz gelatine
6 tablespoons water
½ pint double cream (whipped)
For serving
¼ pint double cream (whipped)
1 packet langues de chats biscuits
7-inch diameter cake tin (lightly oiled)
Method
Make the sugar syrup and poach apricots in it until tender, then strain; reserve syrup.
Reserve 6 apricot halves for decoration and rub the rest through a strainer to a purée. Measure this purée, make up to ¾ pint with the poaching syrup and stir in the caster sugar. Soak gelatine in the water then dissolve it over gentle heat. Add to apricot purée. Whip cream lightly until it is just beginning to hold shape.
Pour the apricot mixture into a thin saucepan, stand this in a bowl of cold water with a few ice cubes added, and stir until the mixture begins to thicken. Fold in the cream and pour into the prepared tin. Cover and leave in a cool place until set (about 2 hours).
To serve, turn out the charlotte, spread the biscuits with whipped cream and overlap them round the sides of the charlotte. This will make the biscuits fit better and stops cream from oozing out between them. Decorate top with rosettes of cream and the reserved apricot halves.
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