Apples with Almond in Aspic, a la Camille
No ratings yet
Ingredients 11 ingredients
- Water
- three tablespoons almond paste
- Apples
- four tablespoons sugar
- Cut
- two tablespoons brandy
- Dip
- Rose
- Aspic
- One cup milk
- one and a half cups whipped cream
Contains
MilkTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Slice and cut apples, color some green and some red.
- Glaze mould with apple aspic and decorate with a rose made from the red, white, and green apples;
- fill.
- Filling.
- One cup milk, six tablespoons dissolved Cox’s gelatine, four tablespoons sugar, two tablespoons brandy, three tablespoons almond paste, one cup of little dices of cooked apples, one and a half cups whipped cream.
- Stir gelatine, sugar, brandy, almond, and milk together;
- stir in apples, last add the whipped cream.
- Fill mould, put on ice until ready to serve.
- Dip in warm water, and serve with whipped cream.
Plating
Cookware for this recipe
-
Whisk
-
Chef's knife
-
Cutting board
-
Wooden spoon