Wednesday, 12 November 2008

Apple Brulee

2 lbs. cooking apples, peeled and cored
squeeze of lemon juice
- cook with just enough water to cover bottom of pan.
When soft, bring to boil and add just under an ounce of sugar and boil gently for 5 minutes. (Stir to stop apples from burning base of saucepan). Pour puree into dish to give about a 1" depth and leave to cool.
Dont forget to taste it - - you may like it sweeter.

Whisk together till light and fluffy and fold into puree -
1/4pt. double cream & 1/4pt. single cream
+ Grated rind of a lemon -
spread creamy mix over apple puree.

Chill again to - just before needed.
Cover with 1/4 - 1/2" layer of soft brown sugar.
Before serving place under grill to caramelise sugar topping.

If you dont want to bother with the caramel topping - whizz up some nice chocolate biscuits (or your favourite biscuits) into crumbs and sprinkle over the top.
You can also substitute half yogurt, creme fraiche or similar, in place of the single cream.

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