Johnny Appleseed would be proud!!
Bet you can't eat just one!!
|
|
Ingredients
|
6 ea.
|
Apples |
|
2
tbsp. |
Sugar |
|
1 ea.
|
Lemon,
juice |
|
1 oz.
|
Rum |
|
3/4
cup |
Sugar |
|
4 ea.
|
Egg Yolks |
|
1 cup
|
Milk |
|
6 ea.
|
Gelatin Sheets |
|
4
oz. |
Water
(to soak gelatin sheets) |
|
1 1/2
cups |
Heavy
Cream, whipped to stiff peak |
Preparation
-
Peel and slice the apples. Add to sauté pan the apples, sugar, lemon
juice and rum. Cook until soft without coloring.
-
Puree the apples and pass through a fine mesh strainer or chinois.
-
Whip the sugar and eggs yolks together to combine. Slowly add the
milk, which has been brought to a boil, to the egg and sugar mixture.
-
Place the mixture with the addition of apple puree and gelatin over a
bain marie and whip the mixture until it thickens and is full of air.
-
Place over ice bath and stir until mixture is cool.
-
Fold in the whipped cream and place in refrigerator in desired molds
and allow to set.
-
To
serve: Garnish the apple pudding with orange-onion marmalade and
citrus sauce.
Onion
and Orange Marmalade
|
6 ea. |
Oranges (peel, small dice) (blend the whole oranges in a blender and
strain the juice) |
|
2 ea. |
Red Onion, small diced |
|
1 tsp. |
Black
Peppercorn, chopped fine |
|
2 oz.
|
Apple
Pectin |
|
6 oz. |
Sugar |
|
2 oz.
|
Vinegar |
|
1 pinch
|
Salt |
-
Bring a small pot of water to a boil. Place the small diced orange
peel in the water and as soon as the water comes back to a boil,
remove the peel.
-
To
a sauté pan add the blanched orange peel and small diced red onion.
-
When the onion is translucent add the orange juice. Simmer until
thick.
-
Add
the sugar, vinegar and salt. Cook for 15 minutes then add the
pectin and stir constantly as mixture will thicken. Stir in
black peppercorn.
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Friendly Page |
|
In the early 2002 David went to school at the
Italian Culinary Institute for Foreigners
in Asti, Italy.
He then worked at Ristorante Aquade in the
Hotel Villa Del Quar
in Verona, Italy with well known Italian Chef
Bruno Barbieri. |
