Categories: Apple,Cream,Oil,Sugar,Tasty Soup

Apple charlotte

January 18th, 2011
    Ingredients
  • 100mls sweet sherry
  • 13-14 sponge fingers (savoiardi)
  • 250mls (1 cup) thickened cream
  • 2 tbs boiling water
  • 2 tsp powdered gelatine
  • 1 375ml jar apple sauce
  • 1/4 tsp ground cloves
  • Icing sugar, to serve
  • 1 nashi pear, cut into wedges, to serve (optional)

Method
Pour the sherry into a small shallow dish. Dip 1 sponge finger at a time into the sherry and place around the edge and on the base of a 1 litre (4 cup) pudding basin (you will have to cut a few of the sponge fingers on the diagonal so they fit tightly). Brush any remaining sherry over the sponge fingers.
Whisk the cream in a small bowl until soft peaks form.
Pour the boiling water into a small heat-resistant bowl and sprinkle the gelatine over the top, whisking with a fork until the gelatine dissolves and the liquid is clear.
Place the apple sauce in a medium bowl and add the gelatine mixture. Stir to combine. Add the cream and ground cloves and stir until the mixture is smooth.
Pour the apple cream into the sponge-lined basin. Place in the fridge to chill for 8 hours or overnight, until set.
To serve, run a round-bladed knife around edge of pudding basin. Turn the charlotte onto a serving plate and dust with icing sugar. Cut into 6 slices and serve with nashi pear, if using.


via: tastysoup.info

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