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Categories:Viewed: 102 - Published at: 4 years ago
Ingredients
- 1 None lemon, zested and juiced
- 150 g mascarpone
- 50 g caster sugar
- 2 leaves gelatine
- 125 g whipping cream
- 2 packets (110g each) crisp biscuit rolls (or crisp lady fingers)
- 1/2 tin (425g) apricots
- 2 None lemon balm, candied lemon, to garnish
Method
- Sprinkle gelatin into a bowl over 3 tbsp of cold water and let sit for 5-6 mins. In a separate bowl, using a wooden spoon, beat together mascarpone, sugar and lemon juice until smooth. In a saucepan over low heat, gently dissolve gelatin. Remove from heat and stir 3 tbsp mascarpone mixture into gelatin, then add gelatin mixture back to the bowl of mascarpone and mix until thoroughly combined. Refrigerate until just beginning to set.
- Whip cream until stiff and fold into mascarpone. Wrap the base of four 3-inch dessert rings with foil to make containers for the filling. Cut cookies in half crosswise so that they have a flat base and stand them tightly upright next to one another in a circle around the inner circumference of each ring. Fill the rings with the mascarpone; chill for 2 hours to set.
- Puree apricots in a blender. Carefully remove dessert rings from charlotte russes. Serve with apricot puree and garnish with candied lemon and lemon balm or mint.
