Dessert Recipes - Apple Chartreuse Recipe

Ingredients

• 300 ml/1 1/4 cups water

• 45 ml/3 tbsp granulated sugar

• Thinly pared rind and juice of 1 lemon

• 4 cooking (tart) apples, thickly sliced

• 15 ml/1 tbsp powdered gelatin

• Apple juice

• Chantilly Cream, to serve

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Method:

1. Put the water, sugar, lemon rind and juice in a saucepan. Heat gently, stirring, until the sugar has dissolved.

2. Add the apple slices bring to the boil, reduce the heat and poach gently until the apples are translucent but still hold their shape.

3. Lift out with a draining spoon and transfer to a 900 ml/3 3/4 cup mould. Stir the gelatin into the hot syrup and stir until completely dissolved.

4. Strain into a measuring jug. Make up to 600 ml/2 1/2 cups with apple juice.

5. Leave until cold, then chill until the consistency of egg white. Pour into the mould. Chill until set.

6. Dip the base of the mould briefly in hot water, then turn out on to a serving plate and serve with Chantilly Cream.