Peach Charlotte
light, simple and tasty
Ingredientes
For the base:
- 25 ladyfingers
For the filing:
- 500 ml heavy cream
- 2 tsp vanilla essence
- 395 g condensed milk
- 4 white gelatin sheets
- 820 g canned peaches (total weight with syrup)
For the topping:
- 820 g canned peaches (total weight with syrup)
- 1 white gelatin sheet
Preparação
For the base:
- Pour the syrup from the canned peaches into a tall glass. Dip a few of the ladyfingers quickly in the syrup.
- Distribute these biscuits on the bottom of a springform pan with about 22 cm in diameter. You can trim them with a knife as needed, so as to cover the entire base.
- Chop the edges on one side of each of the ladyfingers, making them all about the same lenght.
- Without dipping them in the syrup, place the remaining ladyfingers along the ring of the cake pan, with the cut edges facing downward.
- Place the pan in the fridge while you prepare the filling.
For the filling:
- Hhdrate the gelatin in a container with cold water.
- In the meantime, warm up a tablespoon of condensed milk in the microwave or under weak fire, until it gets close to a boil.
- Squeeze the gelatin leaves to remove any water. Add to the warm milk to melt, and mix.
- Pour this mixture into the remaining condensed milk, beating vigorously with the whisk.
- Beat the heavy cream to stiff peaks. Add in the vanilla essence and mix.
- Slowly fold in the condensed milk into the whipped cream, until it is fully incorporated.
- Slice the peaches into smaller bits (the slices don't have to be too thin). Distribute half the slices on top of the biscuit base.
- Cover with half the whipped cream.
- Spread the remaining peach slices on top, and cover with the rest of the cream.
- Place in the fridge while you prepare the topping.
For the filling:
- Hydrate the gelatin in a container with cold water.
- Dry 6 peach halves. Blitz with the hand blender for a few seconds to obtain a purée.
- The same way you did earlier, warm up a tablespoon in the microwave.
- Squeeze the gelatin sheet and add to the hot purée.
- Add this spoonful to the remaining purée and mix quickly.
- Distribute the topping over the whipped cream evenly. Decorate to your liking with any leftover peaches.