NOR­WE­GIAN CHAR­LOTTE, MOD­ERN STYLE

Hello! Middle East - - LIFESTYLE -

Serves 8

IN­GRE­DI­ENTS For the ap­ple com­pote

• 400g Royal Gala ap­ples

• 10g caster sugar

• 4g Tahi­tian vanilla pod

• 5g lemon juice

• 15g fresh ap­ple juice

For the ap­ple sor­bet

• 460g min­eral wa­ter

• 220g caster sugar

• 90g atom­ised glu­cose

• 5g sta­biliser

• 1kg Granny Smith ap­ples

• 15g ap­ple juice con­cen­trate

• 50g ap­ple juice

• Ascor­bic acid

For the French meringue

• 150g egg whites

• 120g caster sugar

• 75g ic­ing sugar

As­sem­bling the Char­lotte

• 1 large brioche loaf

• But­ter

• Caster sugar

To fin­ish and as­sem­ble

• Ap­ple juice con­cen­trate

Ap­ple com­pote

Cut the ap­ples into 2cm cubes. Cook them in a saucepan with the sugar, the split and grated vanilla pod, lemon juice and ap­ple juice. Cook the com­pote on a high heat to keep the ap­ples slightly firm. Set aside in the re­frig­er­a­tor.

Ap­ple sor­bet

Heat the wa­ter with half the sugar. At 45°C, sprin­kle on the re­main­ing sugar after first mix­ing with the glu­cose and sta­biliser. Bring the syrup to the boil, then cool to 4°C. Blend the peeled ap­ples very finely. Add a lit­tle ascor­bic acid to avoid ox­i­di­s­a­tion. Add the cold syrup to the ap­ple purée. Mix well and leave to ma­ture for 24 hours. Freeze and put in a cool­ing unit at -20°C for two hours.

French meringue

Whisk the tem­pered egg whites in the beater at a medium speed. Once foamy, switch to a high speed and sprin­kle the sugar on to stiffen the whites. Add in the sifted ic­ing sugar us­ing a rub­ber spat­ula.

As­sem­bling the Char­lotte

Cut 4mm slices in the brioche loaf, then cut rec­tan­gles 13cm long by 4cm wide, along with discs 3.5cm in di­am­e­ter. Dab the rec­tan­gles and discs with melted but­ter on both sides. Grease moulds 4cm high and 4.5cm wide and dust with sugar. Ar­range the brioche rec­tan­gle so it sticks to the mould, then place the brioche disc at the bot­tom. Fill with ap­ple com­pote (al­low for 40g per dessert). Cook in a ven­ti­lated oven at 170°C for 30 min­utes. Once out of the oven, do not leave the char­lottes in their grease, to en­sure that the brioche stays crispy. Un­mould the Char­lottes. Fin­ish cook­ing in the oven for 5 min­utes to fin­ish dry­ing them out.

Fin­ish and as­sem­bly

Pipe the ap­ple sor­bet onto the Char­lotte and smooth into peaks us­ing a spat­ula.

Put the Char­lotte in the freezer for 3 min­utes. Whisk the French meringue, dip the whole Char­lotte in it, then re­move, creat­ing an at­trac­tive “drop” shape.

Cre­ate raised meringue pat­terns on a plate, then place the char­lotte in the cen­tre. Lightly flambé the Char­lotte with a blow­torch. Dec­o­rate with gold leaf.

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