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Apricot Charlotte Russe

  • 1 Tbsp granulated gelatin
  • 2 Tbsps cold water
  • 1/2 cup boiling water
  • 1 tsp lemon juice
  • 1/2 cup syrup from canned apricots
  • 1 cup canned apricots, sifted
  • 1 cup whipped cream
  • Lady fingers or strips of sponge cake
Soften the gelatin in cold water, then dissolve in boiling water. Add lemon juice, apricot syrup and pulped fruit. Let stand until beginning to set, then fold in the whipped cream.

Turn into a mold lined with lady fingers or strips of sponge cake. Chill. Unmold and serve plain or with additional whipped cream.
Submitted by Tess M Mar 27, 2010
15 min 30 min 45 min

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