Suédoise of apples with jelly
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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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- Peel, cut in small quarters and nettly clean 1 lb.
- calville apples which are not crushed during the cooking.
- Poach them in a vanilled syrup composed of 5 ozs sugar and 7/8 pint water, drop them, take the half and give one or two simmerings in a small quantity of syrup strongly reddened with carmine.
- Let it get cold, with the cooking syrup add 7 drams gelatin diluted in bain-marie and prepare a well clear jelly which is somewhat lemoned and strained through a linen.
- When cold, add 2 liquor-glassful good kirsch, then pour it in a pudding-mould with pipe which is put in the ice.
- When the jelly is nearly set around the mould, empty it and put it quickly on ice.
- It must be garnished with a couch of jelly of 1/5 inch.
- Then decorate the bottom of mould with some pieces of candied cherries, put a range of quarters of apples, alternating the whites and reds, recover with jelly and let it set on ice, put a second range of apples which is recovered with ice and continue up to the top of mould.
- When the entremets is well set, soak 1 or 2 seconds the mould in somewhat hot water, demould on a well cold dish, surround with remnants of jelly which is lightly reddened and chopped.
- Nota.
- — Suédoises can be prepared with any sort of fruits, and also with a mixing of several fruits, which offers a nice seeing as regards to the tints.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Sieve