Apricot Charlotte
(1 vote)
(1 vote)
Health Score:
38 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
770
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 770 cal. | (37 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 34 g | (136 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 629 mg | (16 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 74 μg | (37 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 29.1 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 237 mg | |||
| Complete sugar | 48 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 sheets white gelatin
- 1 can Apricot
- 150 grams Mascarpone
- 2 Tbsps sugar
- zested and juiced lemons
- 375 milliliters Whipped cream
- 1 packet Vanilla sugar
- 50 grams chocolate hazelnut spread
- 16 Ladyfinger
Preparation steps
1.
Soak gelatine. Drain apricots and set a few aside. Puree remaining apricots. Beat together mascarpone, sugar, lemon zest and juice and apricot puree. Dissolve gelatin in mascarpone and stir well, then chill.
Beat 1/4 liter (approximately 0.5 cups) of cream until stiff, add vanilla sugar and fold into apricot mixture. Dice nougat and fold into mixture. Line a pudding mold (about 1 liter or 4-cup capacity) with ladyfingers. Top with cream and chill.
Beat remaining cream until stiff. Pour into a piping bag. Release charlotte from pan and decorate with cream and remaining apricots. Slice and serve.
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