Chartreuse of Apple ( Chartreuse de Pomme) a la Chantilly
Ingredients 11 ingredients
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- 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
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- Take to one cup apple sauce four tablespoons dissolved Cox’s gelatine, sweeten and flavor with brandy, color half with green fruit coloring and the other half leave the natural color;
- put in small plain moulds that have been glazed with apple aspic;
- first a strip of green then a strip of white;
- add aspic and fill with the apple chartreuse.
- Apple Chartreuse.
- Mix together one cup apple sauce, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste, last add one and a half cups whipped cream and fill the moulds.
- Leave on ice until ready to serve, dip in warm water, turn out on individual foundations of puff paste with whmped cream in the centre and spun sugar around.
- Apple (Pomme) a la Chantilly Roll puff paste very thin, cut in the shape of a half moon, bake and open, fill with quarters of apples that have been cooked in half sugar and half water, flavored with brandy and lemon juice.
- Put on a broiler, glaze with water or fondant frosting.
- Arrange on a paper doily.
- Serve with whipped cream.
- Cream of Apples (Creme de Pommes ) a l’Anglaise Take a large timbale cup, butter and line with pastry, fill with beans and bake.
- When baked, scoop out the beans, put on a platter with the open part up.
- Butter lady locks, roll pastry out and cut in strips about one and a half inches wide.
- Twist around the lady locks and bake.
- Fasten the lady locks on the cup withcaramel.
- Placeon a platter.
- Fill them with cut-up apples, put little whipped cream on top, fill the cup with a bavarian of apples.
- Filling.
- Half cup milk, six tablespoons dissolved Cox’s gelatine, four tablespoons sugar, two tablespoons brandy, one cup of little dices of apples (cooked), one cup whipped cream.
- Stir gelatine, sugar, brandy, and milk together;
- add the apples;
- last add the whipped cream.
- Fill in the pastry cup, sprinkle cut-up apples on top;
- garnish with spun sugar.
Plating
Cookware for this recipe
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Grill or grill pan
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Whisk
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Chef's knife
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Wooden spoon