Apricot and Almond Charlotte RecipeOrigin: Britain Period: Traditional |
Ingredients:
30 boudour biscuits (ladyfingers) 
Apricot and Almond Charlotte Preparation:Method:Take a charlotte mould and if not non-stick line with foil. Drain the apricots then dip the biscuits briefly in the juice. Cover the bottom of the mould with the biscuits then arrange more biscuits vertically around the sides of the mould (set then with the rounded side outermost). Prepare the pastry cream according to the recipe then stir in the ground almonds, bitter almond extract and the agar agar (if using gelatine melt in a little hot water first before stirring in). Add a later of cream to the mould, followed by a layer of apricots. Keep alternating in this way until the mould is full then cover and refrigerator for at least 4 hours or until set. To serve, turn the charlotte out of the mould, decorate the top with apricot halves and blanched almonds then serve. |
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