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Sport Apricot Charlotte

20:46  03 december  2021
20:46  03 december  2021 Source:   mein-schoener-garten.de

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A sugar sweet dessert may not be missing on Easter. The Charlotte combines two desserts and leaves one of them. Garnished with chopped pistachios, it is the crowning degree.

Aprikosen-Charlotte © Provided by my Beautiful Garden Apricot Charlotte portions 6 persons working hours 65 min ingredients 500 g whipped cream 2 pck. Vanilla sugar 1 can apricots (820g) 4 sheets white gelatia 16 spoon biscuits 3 egg yolk (size m) 3 tbsp sugar 20 g chopped Pistachios Preparation 01

Whipped cream with vanilla sugar Beat stiff and cold. Drain apricots , collecting the juice and set up four halves. Puree remaining apricots. Soften, express the gelatin in cold water, express and dissolve in 100 milliliters of hot apricot juice. Put about 20 minutes cold.

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Running the spoon biscuits by 1 centimeter, filling ¼ of the cream in a piping bag with star nozzle and squirt into a springform shape (Ø 20 centimeter) 16 small seeduffs to the edge. Place the spoon biscuits with the sugar side outwardly close to the edge.

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Push egg yolk with sugar until frothy and mix along with the apricot puree and the apricot juice evenly. Fold half the cream, fill the mass into the mold and place again at least 2 hours.

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Cut the remaining apricots into columns and add to the apricot cream crowd. Place the springform pan on a plate and remove the edge. Then garnish the charlotte with cream puck and serve with pistachios sprinkled.

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