Sunday, October 04, 2009

Saturday dessert: apple pudding with caramelized apples

A recipe from this month's Le Menu that just sounded fantastic.

The pudding:
Combine 5dl apple juice with 1Tbs corn starch, 80g sugar, one egg, and one egg yolk. Bring to just under the boil then remove from the heat. Stir in 6 sheets softened gelatine and the juice of half a lemon. Strain into another bowl. Let cool for a bit, stirring occasionally, and then put in the fridge until it starts to set up. Whip 2dl of cream and gently stir that in along with a egg white that's been whipped to peaks. Strain into a serving bowl and put in the fridge to set up.

The apples:
Caramelize 100g of sugar; dissolve this in 1dl apple juice; cook thickly-sliced apples in this until they are serving-soft; reduce the liquid to a syrup.

Serve the pudding topped with apples and drizzled with the caramel syrup.

I didn't leave the pudding base in the fridge long enough, so the egg whites and cream separated out and we ended up with a layered pudding; still very tasty but not as attractive. Or maybe it was supposed to be this way since it's supposed to be allowed to set up in individual serving bowls? The non-lightened base was quite good, it's worth thinking about trying a more standard pudding without the "lighteners" though.

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