Apricot Charlotte With Raspberry Sauce Recipe
- 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
- 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.
- Microwave 15 min.
- Puree and strain.
- Blend in gelatin thoroughly.
- 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.
ladyfingers, apricots, sugar, water, unflavored gelatin, water, egg whites, sugar, heavy cream, powdered sugar, frzn raspberries, powdered sugar
Taken from cookeatshare.com/recipes/apricot-charlotte-with-raspberry-sauce-68667 (may not work)