How to make small peach charlotte, simple recipe based on ladyfingers and cream, preparation process and temporal storage in the refrigerator before serving.
Ingredients for 8 people
- 250 gr. of small and soft ladyfingers biscuits
- 250 gr of canned peaches
- 125 g of sugar
- 250 gr of cream
- 12 gr of gelatine sheets
For decoration
- 100 gr. of peaches in syrup
- 1 tablespoon of apricot jelly
How to make peach charlotte
Soften the jelly in a bowl of cold water. Line 8 soufflé molds with a diameter of 8 cm. about with the ladyfingers biscuits and to equalize them.
Drain the peaches from the storage liquid and blend them.
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Put the pureed peaches in a container, add the sugar and the drained jelly, squeezed and heated in a pan with 3 tablespoons of pureed peaches.
Allow the mixture to cool and add the whipped cream.
Pour the mixture into the molds lined with ladyfingers and close them with a layer of biscuits.
Keep them in the refrigerator for at least 2 hours.
When serving, turn out the small charlotte upside down on a serving dish and brush them with the apricot jelly brought to the boil with 2 tablespoons of water.
Decorate the charlotte with the peaches in syrup cut into thin slices, laying them on top and overlapping them to look like a flower, then brush them with the remaining jelly.
