Chilled Apple Charlotte With Raspberry Sauce
- Ready In:
- 2hrs
- Ingredients:
- 22
- Serves:
-
6-8
ingredients
- 20 -25 ladyfingers
- 4 lbs golden delicious apples, peeled and rubbed with lemon
- 4 cups water
- 1 1⁄4 cups sugar
- 7 1⁄2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, grated
- 1 vanilla bean, split
-
Custard
- 2 cups milk
- 1 vanilla bean, split
- 6 egg yolks, room temperature
- 1⁄4 cup sugar
- 2 (1/4 ounce) envelopes unflavored gelatin
- 1⁄2 cup water
- 1 cup whipping cream, beaten to soft peaks
- 3 tablespoons calvados, brandy
-
Raspberry Sauce
- 2 cups thawed frozen raspberries
- 1 tablespoon kirsch
- icing sugar
-
Chantilly Cream
- 1 cup whipping cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
- candied violet
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
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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.