Apple cream Charlotte

Submitted by enr on 25 Apr 2009
2 tbsp sugar
1 tbsp lemon juice
3 small red apples, cut into crescents
# For the cream:
egg 1
2 tbsp sugar
100 ml apple juice
1 lemon - 1 tbsp of and the juice of the sheet, shredded
2 leaves gelatin, soaked in cold water
100 ml cream, whipped snow
Apple cream Charlotte
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Sugar and lemon juice to boil in saucepan without confuse (became rare caramel). Apple crescents are glazed in juice and taken out in a dish, rinsed with cold water. Apples are arranged on the walls of the fan-4 cups 250 ml, also pre-rinsed with ice water. Yolk and sugar is broken down to graying. Add apple juice, lemon juice and rind and stir again. Gelatin is squeezed and melted in 1 tbsp boiling water, add 2 tbsp of the yolk mass, stir and return to the cream. Mix. Allow to postegne (visible in the bowl), mix to a smooth mass. Add egg white and cream, broken snow, stir gently and spills in glasses with apples. Leave covered at least 3 hours in refrigerator. Serving: With a sharp knife separate the apples from the cups and saucers in turn. Can be prepared the day before.
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25 Apr 2009
Culinary Institute Basel


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