Fruit Charlotte

Preparation

1. STEP 1 OF 11

   Soak the gelatin in cold water

2. STEP 2 OF 11

   In the meantime, put the sugar with a ladle of water and the vanilla pod on the fire and let the syrup boil very gently for 15 minutes

3. STEP 3 OF 11

   Then remove from heat and add a glass of mandarinetto

4. STEP 4 OF 11

   Peel the apples, peaches, and bananas (removing the core from the first two) and cut into cubes; cut the pineapple into triangles; wash and pit the cherries then cut them in half; wash the plums and apricots, remove the pit and cut them into pieces

5. STEP 5 OF 11

   Put all the fruit in a bowl and pour the prepared syrup over it

6. STEP 6 OF 11

   Stir with a wooden spoon so that all the fruit pieces are soaked, then refrigerate for 2 hours

7. STEP 7 OF 11

   Blanch the almonds, peel them, and chop them roughly; whip the cream

8. STEP 8 OF 11

   After the set time, remove the fruit from the fridge, taking out the vanilla pod; fold in the cream and almonds and mix well, adding lastly the gelatin dissolved in a double boiler and well squeezed

9. STEP 9 OF 11

   Moisten a charlotte mold and line it with slices of pan di Spagna lightly sprayed with mandarinetto

10. STEP 10 OF 11

    Pour the fruit inside and cover everything with more slices of pan di Spagna: place in the fridge for another 3 hours. Before serving, immerse the mold in boiling water for a moment to make it easier to slide out the dessert

11. STEP 11 OF 11

    If you wish, you can cover the charlotte with more whipped cream

Suggestions

• Charlotte mold

• Whisk

General Information

Analysis

Macronutrients (100 gr)