Damasco Charlotte

Name: Damasco Charlotte
Yield: 8
Ingredients: 4 egg yolks; 1 cup (ch) of sugar; 1/2 cup (ch) of cornstarch; 1 liter of milk; 50g of chopped Damasco; 1/2 cup (ch) of natural orange juice; 2 tablespoons of liqueur; 20 champagne biscuits; 200g of Damasco jelly; Sauce; 2 cups (ch) of sugar; 1 cup (ch) of water; 200g of dried Damasco

1
4 egg yolks
2
1 cup (ch) of sugar
3
1/2 cup (ch) of cornstarch
4
1 liter of milk
5
50g of chopped Damasco
6
1/2 cup (ch) of natural orange juice
7
2 tablespoons of liqueur
8
20 champagne biscuits
9
200g of Damasco jelly
10
Sauce
11
2 cups (ch) of sugar
12
1 cup (ch) of water
13
200g of dried Damasco

Ingredients

1
4 egg yolks
2
1 cup (ch) of sugar
3
1/2 cup (ch) of cornstarch
4
1 liter of milk
5
50g of chopped Damasco
6
1/2 cup (ch) of natural orange juice
7
2 tablespoons of liqueur
8
20 champagne biscuits
9
200g of Damasco jelly
10
Sauce
11
2 cups (ch) of sugar
12
1 cup (ch) of water
13
200g of dried Damasco

Directions

1
Beat the egg yolks with the sugar, place in a saucepan and add the cornstarch dissolved in milk and chopped Damasco
2
Bring to a simmer and stir until thickened
3
Let cool
4
Line a round mold with plastic wrap, greased with butter
5
Mix the orange juice and liqueur
6
Moisten 14 biscuits and distribute them vertically along the sides of the mold
7
Break the remaining biscuits and moisten them in the orange juice mixture
8
Alternate layers of cream, Damasco jelly, and broken biscuits until all ingredients are used up
9
Cover and refrigerate for at least 8 hours
10
Sauce
11
In a saucepan, mix the sugar, water, and Damasco
12
Bring to a simmer without stirring until the desired consistency is reached
13
Let cool and serve with the Damasco Charlotte.