How to make sweet apricot charlotte

Everyone pursues a life of having food and clothing provided for them, but the reality is not so good. So if you live in reality, you will inevitably need to cook by yourself. In order to cook a dish well, you must have perfect methods and steps. So, follow me and learn how to make Sweet Apricot Charlotte.

1. Squeeze a size gasket at the bottom of the mold

2. A smaller spacer for the sandwich and the edges around the mousse are baked

3. After baking and cooling, place the finger biscuit base and edges into the mold according to the picture.

4. Try to leave no space around

5. Split the vanilla stick lengthwise

6. Scrape out the vanilla seeds and add them to the milk along with the vanilla stick and set aside. Soak gelatin in ice water

7. Put egg yolks and sugar into the container

8. Stir until the egg liquid is lighter in color and thicker

9. Heat the milk at the same time, bring it to a boil over low heat, then remove from heat and slowly pour it into the egg yolks, stirring quickly as you pour.

10. Then pour the egg yolk and milk into the pot, heat over low heat, and stir while heating until the milk and egg yolk paste is as thick as porridge. Then turn off the heat to make egg custard sauce.

11. After turning off the heat, you still need to stir it constantly to let it cool down. During the cooling process, add the softened gelatin sheets and stir evenly until the gelatin sheets melt.

12. After cooling down slightly, add rum and mix well

13. Whip the cream. It doesn't need to be hard. Just make it slightly thick but still flowable. Add lemon juice and mix well.

14. Then mix the egg custard sauce and stir evenly to form a mousse paste

15. Take out the canned pulp

16. Take 1/3, cut into small cubes and add to the mousse paste

17. Pour the mousse paste into half the height of the mold

18. Place the finger biscuits in the sandwich layer

19. Pour the remaining half

20. Freeze or refrigerate until solidified

21. Put the remaining apricots into a small pot

22. Add 30g sugar and 50ml canned juice and cook until thick and then cool before use

23. After the mousse solidifies, take it out and place the sweet apricots neatly on the surface.

24. Then remove the mold.

Sweet Apricot Charlotte is no pressure for the parents' generation, but for young people who have to rely on everything for food, can you really do it on your own? Please believe in yourself, with the perfect cooking method, you can definitely do it perfectly.