Apple charlotte
ANTI-CHEF · ♥ 18.2K likes · 614.1K views · 22 min video
Read about fruit desserts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- tart cooking apples
Quarter, core and peel the apples, then slice them into one eighth inch slices, going through a second time to thin any thick pieces.
- 2 tbsp lemon juice
- 3–4 tbsp sugar
Toss the slices with the lemon juice and the sugar and cover with a damp paper towel; they will not brown.
Lid the pan and cook on very low heat about 20 minutes, stirring occasionally, until tender; raise to medium if the heat is not reaching them. It took around 35 to 40 minutes.
Cooking the apples down
- 4 fluid ounces apricot preserves
Heat the apricot preserves and pass them through a sieve.
Sieving the apricot jam
- 6 oz sugar
- 2 tsp vanilla extract
- 1½ oz butter
- 4 tbsp dark rum
Add the sieved apricot preserves, the sugar, the vanilla extract, the butter and the dark rum to the cooked apples.
Lid and raise the heat to a boil for 10 minutes, until the water content has almost evaporated and the puree is thick and stiff enough to hold a mass on a wooden spoon.
- 8 oz butter
Melt the butter until the milky residue sinks and scrape the foam off the top; the clear yellow liquid is the clarified butter.
- 3–4 tbsp clarified butter
Cut a square and four semi-circles of crustless bread to fit the base of the mold exactly.
Saute the base bread pieces in the clarified butter a few minutes per side to a very light golden colour, and butter the inside of the mold.
Cut the remaining crustless bread into one and a quarter inch wide pieces, dip them in the butter without browning them, and line the sides of the mold with each strip overlapping.
- 1½ loaf white bread
Fill with the thick apple puree, forming a three quarter inch dome over the bread, since it sinks as it cools. Seal it tight.
Pour any remaining clarified butter over the ends of the bread around the edges of the mold and put a tin on the bottom of the oven to catch the drippings.
- dark rum
- 2 tbsp sugar
Bring the apricot preserves, the dark rum and the sugar to a boil as a glaze.
- 150 ml cream
Whip the ice cold cream to the ribbon stage, then fold in the icing sugar and the rum for a creme chantilly.
- 1 tbsp icing sugar
- 1 tbsp rum
Run a knife around the edges, unmold onto a plate, lifting the mold a little at a time and stopping if it starts to expand.
Spread the apricot glaze over the unmolded charlotte as quickly as possible.