Apricot Charlotte with Raspberry Sauce
Try this Apricot Charlotte with Raspberry Sauce recipe, or contribute your own. "Cream" and "Desserts" are two of the tags cooks chose for Apricot Charlotte with Raspberry Sauce.
Yield: 12 Servings Ready in 1 hours
favorite of 0 people 0 people want to try
Apricot Charlotte with Raspberry Sauce Preparation
Line sides and bottom of a 9-inch springform pan with ladyfingers. Cover and set aside. Soften gelatin in 1/4 cup water. Cover apricots with water and microwave 8 minutes. Drain; combine with 1/3 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 1/4 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 mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Apricot Charlotte with Raspberry Sauce. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on: