Chilled Apple Charlotte With Raspberry Sauce

"This is a WOW recipe - the kind that draws all the attention. It is a bit of work, but delicious, and worth every labour-intensive moment."
 
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Ready In:
2hrs
Ingredients:
22
Serves:
6-8
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ingredients

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directions

  • Line bottom and sides of 5-cup charlotte mold or 5-cup bowl with ladyfingers, rounded side out.
  • Trim ladyfingers even with top of mold; reserve trimmings.
  • Quarter 4 apples and remove cores.
  • Cook water and sugar in large saucepan over low heat until sugar dissolves, swirling pan occasionally.
  • Add 3 tblsps lemon juice, zest and vanilla bean and bring to boil.
  • Reduce heat and simmer 5 minutes.
  • Add apple quarters and simmer until tender, about 10 minutes.
  • Cool in syrup.
  • Drain apples, reserving vanilla bean for another use.
  • Finely dice half of poached apples.
  • Drain in strainer.
  • Thinly slice remaining poached apples.
  • Halve remaining uncooked apples and thinly slice.
  • Transfer to a large skillet.
  • Add remaining 4 ½ tblsps lemon juice and cook over medium heat until tender and nearly all liquid has evaporated, stirring frequently, about 20 minutes.
  • Puree in blender until smooth.
  • Cool completely.
  • For filling: Bring milk and vanilla bean to boil in large saucepan.
  • Remove from heat and let stand 15 minutes.
  • Remove vanilla bean and reserve for another use.
  • Return milk to boil.
  • Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
  • Gradually whisk in milk.
  • Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
  • Sprinkle gelatin over water in small bowl to soften.
  • Set in pan of simmering water and stir until dissolved.
  • Stir into hot custard.
  • Mix in diced apples and apple puree.
  • Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
  • Immediately fold in whipped cream and Calvados.
  • Spoon into prepared mold.
  • Sprinkle with ladyfinger trimmings.
  • Remove from heat and let stand 15 minutes.
  • Remove vanilla bean and reserve for another use.
  • Return milk to boil.
  • Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
  • Gradually whisk in milk.
  • Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
  • Sprinkle gelatin over water in small bowl to soften.
  • Set in pan of simmering water and stir until dissolved.
  • Stir into hot custard.
  • Mix in diced apples and apple puree.
  • Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
  • Immediately fold in whipped cream and Calvados.
  • Spoon into prepared mold.
  • Sprinkle with ladyfinger trimmings.
  • Refrigerate until firm, atleast 2 hours.
  • (can be prepared 2 days ahead to this point. Let stand at room temperature 1 hour before serving) For sauce: Puree raspberries in blender with Kirsch and icing sugar to taste.
  • Strain and chill until ready to serve.
  • (can be prepared up to 2 days ahead) For Chantilly Cream: Beat cream, sugar and vanilla to soft peaks.
  • One hour before serving, unmold charlotte onto platter.
  • Arrange poached apple slices in circle on top, overlapping slightly.
  • Spoon Chantilly into pastry bag fitted with medium star tip.
  • Pipe rosettes decoratively along base and up sides of charlotte.
  • Set violets on rosettes.
  • To serve: Spoon raspberry sauce onto plates.
  • Cut charlotte into thin slices.
  • Set slice on each plate.
  • Garnish with sauce and remaining poached apple slices.

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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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