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Soften the gelatin in cold water
Meanwhile, put the sugar on the heat with a ladleful of water and the vanilla pod and let the syrup simmer very gently for 15 minutes
Then remove from the heat and add a glass of mandarin liqueur
At this point peel the apples, peaches and bananas (removing the core from the first two) and cut into cubes; cut the pineapple into small triangles; wash and pit the cherries, then cut them in half; wash the plums and apricots, remove the pits and cut them into small pieces
Put all the fruit in a bowl and pour the prepared syrup over it
Stir with a wooden spoon so that all the fruit pieces soak up the syrup, then place in the refrigerator for 2 hours
Blanch the almonds, peel them and chop them coarsely; whip the cream
After the set time, remove the fruit from the refrigerator, taking out the vanilla pod; incorporate the cream and almonds and mix well, finally adding the gelatin dissolved in a double boiler and well squeezed
Moisten a charlotte mold and line it with slices of sponge cake lightly sprinkled with mandarin liqueur
Pour the fruit inside and cover everything with more slices of sponge cake: refrigerate for another 3 hours. Before serving, dip the mold briefly in boiling water to make it easier to unmold the dessert
If you like, you can cover the charlotte with more whipped cream
Charlotte mold
Whisk
Italia
| Energy (kcal) | 340.51 |
| Carbohydrates (g) | 33.1 |
| of which Sugars (g) | 27.73 |
| Fat (g) | 20.38 |
| of which Saturates (g) | 8.69 |
| Protein (g) | 7 |
| Fiber (g) | 1.97 |
| Sale (g) | 0.04 |
