Compote of Apple with Chartreuse, a la Royale
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Ingredients 6 ingredients
Method
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- Glaze a mould with apple aspic.
- Take one and a half cups of apple sauce, divide in two parts, to each part add three tablespoons dissolved Cox’s gelatine, color one part green and the other part pink.
- Put in a paper tube, decorate the mould every other dot, pink and green;
- add more aspic the height of the decoration and fill with the chartreuse.
- Chartreuse.
- One cup apple sauce, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste.
- Stir on ice until it thickens, then add one and a half cups whipped cream.
- Fill the mould, leave on the ice until ready to serve, dip in lukewarm water, turn out on a paper doily.
- Serve with whipped cream.
Plating
Cookware for this recipe
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Whisk
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Wooden spoon