Charlotte to apples with caramel sauce
Instructions
Peel the apples, discard the cores, thickly and cook for about half an hour with 200 g of sugar, a bit of lemon zest and cinnamon, covered container and stirring often, until you obtain a smooth puree.
Soften gelatin in cold water, wring it out and pour the boiling Apple puree, stirring until it is dissolved completely and discarding the Peel.
Let cool and then mix 150 g of whipped cream.
Boil 20 cl of water for 10 minutes with 100 g of sugar, let it cool and mix the glass of Calvados.
The plastic wrap-lined a mold for charlotte by 18 centimeters.
Moisten the biscuits in the syrup and allineateli along the walls of the mold.
Pour the Apple mousse and cream, stir, cover with other cookies moist, cover and refrigerate for 4 hours.
Shortly before serving, prepare the sweet sauce and garnish.
In a small saucepan mix the ingredients for the caramel, add 2 tablespoons of water and stir it to low heat until the sugar has melted.
Continue cooking, without stirring, until the caramel is golden, then add 2 tablespoons of hot water, shake the small saucepan to mix everything together and remove from heat.
Peel the Apple and cut it into slices left, and rigiratela in caramel.
As the Apple slices are well-coated caramel estraetele and allineatele on paper.
Put the charlotte and sprinkle with Caramelized Apples.
Pour into a casserole 10 cl of water, lemon juice and 250 g of sugar, stir and cook until the mixture takes on a nice golden color.
Add the cream, butter and liquor and cook 1 more minute.
Serve the charlotte with, aside, the caramel sauce.
Ingredients and dosing for 10 persons
- 1500 g of apples
- 300 g of sugar
- 1 lemon
- 1/2 teaspoon of cinnamon powder
- 16 g of isinglass
- 150 g of whipping cream
- 30 g of icing sugar
- Biscuits savoiardi
- 1 dram of calvados
- Sweet sauce:
- 250 g of whipping cream
- 250 g of sugar
- 1 teaspoon of lemon juice
- 3 Teaspoons = = Calvados
- 30 g of butter
- To decorate:
- 150 g of sugar
- 1 teaspoon of lemon juice
- 1 golden apple