Fruit Charlotte

Preparation

1. STEP 1 OF 11

   Soak the gelatin sheets in cold water to soften them

2. STEP 2 OF 11

   Meanwhile, place the sugar in a pot with a ladle of water and the vanilla bean, and let the syrup simmer very gently for 15 minutes

3. STEP 3 OF 11

   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 them into cubes; cut the pineapple into small triangles; wash and pit the cherries, then halve them; wash the plums and apricots, remove the pits, and cut them into small pieces

5. STEP 5 OF 11

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

6. STEP 6 OF 11

   Stir with a wooden spoon to ensure all the fruit pieces are coated, then refrigerate for 2 hours

7. STEP 7 OF 11

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

8. STEP 8 OF 11

   After the set time, remove the fruit from the refrigerator, taking out the vanilla bean; fold in the cream and almonds, and mix the ingredients well, finally adding the gelatin dissolved in a bain-marie and well-drained

9. STEP 9 OF 11

   Moisten a charlotte mold and line it with slices of sponge cake lightly sprinkled with mandarinetto

10. STEP 10 OF 11

    Pour the fruit inside and cover it all with more slices of sponge cake; refrigerate for another 3 hours. Before serving, briefly dip the mold in boiling water to help the dessert slide out more easily

11. STEP 11 OF 11

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

Suggestions

• Charlotte mold

• Whisk

General Information

Analysis

Macronutrients (100 gr)