CookEat Recipe
Apple Chartreuse
A moulded apple dessert lined with pale, yellow and pink-red poached strips and filled with vanilla and cinnamon apple purée.
Method
Steps
Step 1
Start with eight sound firm apples. Peel them and use a thin fruit-cutting tube to cut out as many strips as possible. Trim the strips to similar size and keep all the remaining usable apple flesh and trimmings for the purée.
Step 2
Put all that apple residue in a small saucepan with the four ounces of sugar, teaspoon of ready-to-use pure vanilla extract, half teaspoon of ground cinnamon and gill of water. Cover and cook gently for about thirty minutes as a guide, until very soft. Press through a sieve and let cool.
Step 3
Set out three separate small saucepans. Put three ounces of sugar and half a pint of water in each. Add the juice of the one small lemon to the first pan only. Finely grind culinary Spanish saffron, then measure one saltspoon of the ground spice into the second pan. Measure one saltspoon of Sainsbury’s prepared liquid Cochineal Red Food Colouring into the third pan.
Step 4
Bring the three syrups to the boil separately. Divide all the actual apple strips evenly among them and cook for about five minutes as a guide, until tender and pliable while still holding together. Remove from the heat and let cool.
Step 5
Choose one plain charlotte mould to fit the prepared fruit and lightly wet it with clean water. Lift the cooled strips from their syrups, letting excess liquid fall back into each pan. Line the bottom and sides with the three coloured groups and fill with all the cooled apple purée.
Step 6
Invert onto a serving dish and leave the mould in place for five minutes. Lift off the mould and serve. If the cooled fruit must wait before assembly or serving, keep it covered and refrigerated at 4°C or colder.
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