Charlotte apricot-rosemary and mascarpone mousse

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


• 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