Apricot charlotte with raspberry sauce
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | Dozen ladyfingers | |
| 2 | packs | (6-oz) dried apricots |
| ⅓ | cup | Imperial granulated sugar |
| 1 | cup | Water |
| 2 | packs | Unflavored gelatin |
| ¼ | cup | Water |
| 4 | Egg whites | |
| ¼ | cup | Imperial granulated sugar |
| 2 | cups | Heavy cream |
| ½ | cup | Imperial powdered sugar |
| 1 | pack | (12-oz) frozen raspberries; defrosted |
| 6 | tablespoons | Imperial powdered sugar |
Directions
RASPBERRY SAUCE
Line sides and bottom of a 9-inch springform pan with ladyfingers. Cover and set aside. Soften gelatin in ¼ cup water. Cover apricots with water and microwave 8 minutes. Drain; combine with ⅓ 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 ¼ 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.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .