Chilled Apple Charlotte With Raspberry Sauce Recipe

Overview:

This Chilled Apple Charlotte with Raspberry Sauce is a show-stopping dessert, perfect for special occasions or when you want to impress your guests with a stunning culinary creation. While it does require some effort and time, the end result is undeniably delicious, making every labor-intensive moment worth it.

General Information:

Recipe Name: Chilled Apple Charlotte With Raspberry Sauce
Cook Time: 1 hour
Prep Time: 1 hour
Total Time: 2 hours
Recipe Category: Dessert
Keywords: Raspberries, Apple, Berries, Fruit, Christmas, < 4 Hours
Calories: 976.2 per serving
Servings: Not specified

Ingredients:

Here’s what you’ll need to create this masterpiece:

For the Charlotte:

20-25 ladyfingers
4 golden delicious apples
1 1/4 cups water
7 1/2 cups sugar
1 lemon (for juice and zest)
1 vanilla bean
1 cup milk
2 vanilla beans
6 tablespoons unflavored gelatin
1/4 cup Calvados (apple brandy)
2 cups frozen raspberries
1/2 cup kirsch
1 teaspoon icing sugar
1 teaspoon vanilla extract

Instructions:

Prepare the Mold: Line the bottom and sides of a 5-cup charlotte mold or bowl with ladyfingers, ensuring the rounded side is facing outwards. Trim the ladyfingers to be even with the top of the mold, and reserve the trimmings for later use.
Poach the Apples: Quarter 4 apples and remove the cores. In a large saucepan, combine water and sugar over low heat until the sugar dissolves, swirling the pan occasionally. Add 3 tablespoons of lemon juice, lemon zest, and vanilla bean, bringing the mixture to a boil. Reduce the heat and simmer for 5 minutes. Add the apple quarters and simmer until tender, about 10 minutes. Once cooked, allow the apples to cool in the syrup. Drain the apples, reserving the vanilla bean for another use. Finely dice half of the poached apples and drain them in a strainer. Thinly slice the remaining poached apples.
Cook the Remaining Apples: Halve the remaining uncooked apples and thinly slice them. Transfer them to a large skillet and cook over medium heat with the remaining 4 ½ tablespoons of lemon juice until tender and most of the liquid has evaporated, stirring frequently, for about 20 minutes. Puree the cooked apples in a blender until smooth, then allow the puree to cool completely.
Prepare the Filling: In a large saucepan, bring the milk and vanilla bean to a boil. Remove from heat and let it stand for 15 minutes. Remove the vanilla bean and reserve it for another use. Return the milk to a boil. In a bowl, beat the egg yolks and sugar until pale and thick, about 6-8 minutes. Gradually whisk in the milk. Return the mixture to the saucepan and stir over low heat with a wooden spoon until thick enough to coat the back of a spoon, about 10 minutes (do not boil or the mixture will curdle). Sprinkle the gelatin over water in a small bowl to soften, then set it in a pan of simmering water and stir until dissolved. Stir the dissolved gelatin into the hot custard mixture. Mix in the diced apples and apple puree. Set the saucepan in a large, ice-filled bowl and stir until the mixture starts to set. Immediately fold in the whipped cream and Calvados.
Assemble the Charlotte: Spoon the prepared filling into the prepared mold and sprinkle with the reserved ladyfinger trimmings. Refrigerate until firm, at least 2 hours. (This step can be done up to 2 days ahead.)
Prepare the Raspberry Sauce: Puree the raspberries in a blender with kirsch and icing sugar to taste. Strain the mixture and chill until ready to serve. (This step can also be done up to 2 days ahead.)
Prepare the Chantilly Cream: Beat the cream, sugar, and vanilla until soft peaks form. One hour before serving, unmold the charlotte onto a platter and arrange the poached apple slices in a circle on top, overlapping slightly. Spoon the Chantilly cream into a pastry bag fitted with a medium star tip and pipe rosettes decoratively along the base and up the sides of the charlotte. Set violets on the rosettes.
To Serve: Spoon the raspberry sauce onto plates, then cut the charlotte into thin slices and place one slice on each plate. Garnish with the sauce and remaining poached apple slices.

Serving and Storage:

Serving: Serve the Chilled Apple Charlotte slices with a generous drizzle of raspberry sauce and enjoy!
Storage: Any leftover charlotte can be stored in the refrigerator for up to 2 days. Just make sure to let it stand at room temperature for 1 hour before serving.

This Chilled Apple Charlotte With Raspberry Sauce is sure to become a favorite dessert for any occasion, combining the delicate flavors of apples, raspberries, and vanilla in a beautifully presented dish that will leave your guests impressed and satisfied. Enjoy the fruits of your labor and savor every delectable bite! 🍏🍰