Caramel apple Charlotte

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 14
Servings 8
Time

Ingredients

  • 70
    g
    butter
  • 8
    Granny Smith apples, peeled and quartered (reserve peel)
  • 100
    g
    sugar
  • 10
    ml
    gelatine
  • 1
    lemon (juice only)
  • 50
    ml
    calvados or brandy
  • 350
    ml
    cream, whipped
  • 30
    g
    butter
  • 12
    sponge finger biscuits, crushed
  • GARNISH
  • crème anglaise
  • reserved apple peel, deep-fried and dusted with icing sugar
  • caramelised apple slices
  • fresh mint
 

Method

 
1. Melt butter in a frying pan. Place apple quarters and sugar in pan. Cook over low heat until apples are caramelised. 2. Soak the gelatine in 50 ml water. Melt in the microwave for a few seconds. 3. Place the caramelised apples in a food processor with the gelatine, lemon juice and calvados and process until smooth. Set aside until completely cooled. Fold in the whipped cream. 4. Melt the butter and mix with the biscuit crumbs. Press into a buttered 20 cm springform tin to form a crust. 5. Pour apple mixture into the crust. Place in fridge to set for about 2 to 4 hours. 6. To serve, remove from tin and slice into wedges. Place a slice on each plate and pour a little crème anglaise around it. 7. Garnish with deep-fried apple peel, caramelised apple slices and fresh mint.
 

Read more on: deep-fry  |  shallow-fry  |  fruit  |  microwave
 

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