- Apricots in syrup: 1 box (4/4)
- Ladyfingers: 20
- Milk: 25 cl
- Heavy cream: 25 cl
- Egg yolks: 4
- Vanilla bean (Madagascar or Tahiti): ½
- Gelatin sheets: 4 (8 g)
- Amaretto (Italian apricot kernel liqueur): 5 cl
- Lemon balm: A few sprigs
- Preparation time: 30 minutes
- Cooking time: 10 minutes
- Chilling time: Overnight
- Drain the apricots, reserving 10 cl of syrup. Set aside 9 halves and purée the rest. Soften the gelatin sheets in cold water.
- Bring the milk to a boil with the halved and scraped vanilla pod. Cover, infuse for 5 minutes off the heat, then remove the pod.
- Whisk the egg yolks with powdered sugar until pale and creamy. Gradually add the hot milk, then cook over low heat, stirring constantly until the mixture thickens (do not boil). Off the heat, stir in the drained gelatin and apricot purée. Let cool.
- Whip the chilled heavy cream to stiff peaks and gently fold into the cooled apricot mixture.
- Flavor the reserved syrup with amaretto. Halve the ladyfingers and dip them briefly in the syrup. Line the sides of a charlotte mold with the ladyfingers. Pour in the cream mixture and refrigerate overnight.
- To serve, unmold the charlotte and decorate with the reserved apricot halves and fresh lemon balm sprigs.
Pro Tip: In peak season, opt for very ripe fresh apricots poached in syrup for an even brighter, more vibrant flavor.
