| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
British |
Thoroughly, Modern, British |
4 |
servings |
INGREDIENTS
| 4 |
|
Bramley apples |
| 100 |
ml |
Water |
| 2 |
tb |
Caster sugar |
| 500 |
ml |
Double cream |
| 1 |
|
Vanilla pod; split |
| 1 1/2 |
|
Leaves gelatine; (soaked in water) |
| 150 |
g |
Caster sugar |
| 75 |
ml |
Milk |
| 50 |
ml |
Calvados |
INSTRUCTIONS
Cut around top of apples as for a lid and then bake in an oven of
175C for approximately 30 minutes. Leave to cool and then gently
scoop out flesh and discard. Take care not to make any holes in the
apples.
Bring the milk and vanilla pod to the boil and then remove from the
heat.
Melt the gelatine in a small pan and in another pan warm the milk and
sugar until the sugar has dissolved. Combine the gelatine and then
strain into the cream. Remove the vanilla pod and stir in the
Calvados.
Pour the mixture into the hollow apples and store in the fridge to
set for about 2 hours.
Make a caramel and gently spoon on the outside of the apples.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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