4 packets of unsalted white gelatin (48 g)
1/2 cup of water
5 cups of milk (1.2 liters)
3/4 cup of apricot jam (135 g)
300 g of semi-sweet chocolate chips
1/3 cup of chocolate liqueur (80 ml)
25 champagne biscuits
For the sauce
1 cup of apricot jam (180 g)
1/2 cup of water (120 ml)
2 cups of frozen raspberry (220 g)
100 g of semi-sweet chocolate, broken into pieces (for decorating)
4 packets of unsalted white gelatin (48 g)
1/2 cup of water
5 cups of milk (1.2 liters)
3/4 cup of apricot jam (135 g)
300 g of semi-sweet chocolate chips
1/3 cup of chocolate liqueur (80 ml)
25 champagne biscuits
For the sauce
1 cup of apricot jam (180 g)
1/2 cup of water (120 ml)
2 cups of frozen raspberry (220 g)
100 g of semi-sweet chocolate, broken into pieces (for decorating)
In a small refrigerator-safe bowl, sprinkle the gelatin over the water and let it hydrate for 5 minutes
In a medium saucepan, bring the milk, apricot jam, and chocolate to a boil over high heat, stirring constantly with a wooden spoon until the chocolate melts (about 5 minutes)
Add the hydrated gelatin and liqueur, stir well, and cook for an additional 2 minutes
Remove from heat and transfer to a bowl supported by a basin of water and ice, stirring occasionally with a wooden spoon until the cream thickens slightly (about 25 minutes)
Spread small pieces of butter on the bottom and sides of an 18 cm diameter and 8 cm high refrigerator-safe bowl
Line the bottom and sides with champagne biscuits and pour in the cream
Cover with plastic wrap and refrigerate until firm (about 2 hours)
Prepare the sauce: In a medium saucepan, dissolve the apricot jam in water over high heat, stirring constantly
Let it simmer without stirring until the sauce thickens
Add the raspberries (reserve 12 for decorating) and let it simmer for 2 minutes
Add the reserved raspberries, stir, remove from heat, and let cool
In a refrigerator-safe bowl supported by a basin of hot water (not boiling), melt the chocolate stirring delicately
Unmold the charlotte, cover with the cooled sauce, decorate with melted chocolate, and serve
