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Receta Apple Charlotte With Andre
by Global Cookbook

Apple Charlotte With Andre
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Ingredientes

  • 6 Tbsp. unsalted butter plus more if needed
  • 1/4 c. golden brown raisins
  • 1 Tbsp. rum
  • 2 lb Golden brown Delicious apples peeled, cored, and cut in eighths Juice of 1/2 lemon
  • 1/4 c. sugar Zest of 1 orange
  • 1/4 c. apricot jam strained
  • 2 Tbsp. honey
  • 7 slc brioche - (to 8)
  • 1/2 c. sugar
  • 2 lrg Large eggs
  • 1 lrg egg yolk
  • 1 c. heavy cream whipped
  • 1 Tbsp. Calvados

Direcciones

  1. Heat oven to 375 degrees. Butter a 1 1/2 qt charlotte mold, and line with parchment paper. In a small bowl, combine raisins and rum. Set aside.
  2. Drizzle apples with lemon juice. Sprinkle with sugar, and toss to combine. In a large skillet, heat 1 Tbsp. butter. Add in apples, and cook, stirring, till soft and golden, about 10 min. Stir in orange zest, apricot jam, honey, and rum-raisins mix. Set aside.
  3. Remove crusts from briochie and cut into 1/4-inch thick slices. In a large skillet, heat 2 1/2 Tbsp. butter. Add in half of the brioche. Cook till golden, about 1 minute per side. Repeat with remaining butter and brioche.
  4. Line buttered charlotte mold with brioche, trimming as necessary to fit. The sides and bottom of the mold should be completely covered. Fill mold with apple mix. Top with remaining brioche, and cover with parchment paper and aluminum foil.
  5. Transfer to a roasting pan. Add in sufficient warm water to come halfway up the sides of the charlotte mold. Bake for 40 min. Remove from oven, and let stand for 15 min before inverting onto a serving plate.
  6. For the Sabayon: In a small saucepan over medium heat, combine sugar and 1/4 c. water. Cook, brushing down the sides of the saucepan with a pastry brush dipped in water, till it reaches 290 degrees on a candy thermometer, about 5 min.
  7. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, combine Large eggs and egg yolk. Beat till fluffy. Slowly pour the warm sugar mix into the beaten Large eggs, and continue mixing till the mix is cold to the touch. Fold whipped heavy cream into egg mix, and stir in Calvados. Serve immediately. (
  8. Makes about 2 c.)
  9. Serve the Apple Charlotte with the Sabayon.
  10. This recipe yields 6 servings.
  11. Comments: Culinary folklore says which the apple charlotte - a baked buttered-bread shell filled with sauteed apples - was created for British royalty; and although it's a simple dish to make, its taste is equal to its regal origins.