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