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Charlotte apricot-rosemary and mascarpone mousse

04/09/2019

Magazine Carré Barré

September 2019 / Indre (36)




Ingredients:

FOR SYRUP

1/2 l of water 250 gr of sugar 3 cl of Grand-Marnier

FOR THE APRICOT COUNTER

400 gr of apricot 25 gr of butter 2 tbsp. of honey 1 branch of rosemary


FOR ICE

1/2 l milk, 4 eggs (yolks) 125 gr peanut paste

FOR THE DEVICE

3 egg yolks 100 gr of sugar 1/2 l of liquid cream 250 gr of mascarpone 1 can of spoon biscuits

1- Leave apricot compote with butter, honey and rosemary for 3 to 4 minutes. Remove the rosemary.

2- Bring the water and sugar to a boil for 3 minutes then add the Grand Marnier.

3- Ribbon up the egg yolks and sugar and add the mascarpone, then the whipped cream tightly.

4- Blend the biscuit mold with biscuits dipped in the syrup. Put some apricot compote in the bottom of the mold and mix the rest with the appliance.

5- Garnish the charlotte until 3/4 and cover with biscuit. Cool for 3 hours and unmold.

In accompanying suggestion, a Vouvray

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