Nectarine Charlotte

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Place a springform or cake ring (20 cm Ø) on a cake plate. Cut approx. 2 cm off one end of approx. 18 sponge fingers. Place prepared bikuits on the edge of the ring. Spread 4 sponge fingers on the base and a few sections close together. Finely crumble the remaining sections in the universal shredder and sprinkle into the spaces in the base

2. 2

   Wash nectarines, remove stones. Finely dice 2 nectarines, cut 1 nectarine into thin slices, chill. Soak gelatine in cold water. Stir ricotta, vanilla pulp and sugar until smooth. Whip cream until stiff. Squeeze gelatine well, dissolve carefully. Stir a little ricotta cream into the gelatine, then stir everything into the rest of the cream. Stir in the cream and finely diced nectarines. Pour the cream into the mould, spread it out slightly dome-shaped. Chill for at least 2 hours

3. 3

   Remove the mould edge from the Charlotte. Spread nectarine slices over the Charlotte. Sprinkle with pistachios

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
260 kcal

CARBS
18 g

FATS
17 g

PROTEINS
9 g