Lemon Mascarpone Charlotte Russes With Apricot Purée - cooking recipe

Ingredients

1 None lemon, zested and juiced
150 g mascarpone
50 g caster sugar
2 leaves gelatine
125 g whipping cream
2 packets (110g each) crisp biscuit rolls (or crisp lady fingers)
1/2 tin (425g) apricots
2 None lemon balm, candied lemon, to garnish

Preparation

Sprinkle gelatin into a bowl over 3 tbsp of cold water and let sit for 5-6 mins. In a separate bowl, using a wooden spoon, beat together mascarpone, sugar and lemon juice until smooth. In a saucepan over low heat, gently dissolve gelatin. Remove from heat and stir 3 tbsp mascarpone mixture into gelatin, then add gelatin mixture back to the bowl of mascarpone and mix until thoroughly combined. Refrigerate until just beginning to set.
Whip cream until stiff and fold into mascarpone. Wrap the base of four 3-inch dessert rings with foil to make containers for the filling. Cut cookies in half crosswise so that they have a flat base and stand them tightly upright next to one another in a circle around the inner circumference of each ring. Fill the rings with the mascarpone; chill for 2 hours to set.
Puree apricots in a blender. Carefully remove dessert rings from charlotte russes. Serve with apricot puree and garnish with candied lemon and lemon balm or mint.