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Apple Pudding with
Citrus Fruit Sauce and a Fantasy of Orange and Onion
From David Rossi
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Ingredients |
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6 ea.
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Apples |
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2
tbsp. |
Sugar |
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1 ea.
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Lemon,
juice |
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1 oz.
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Rum |
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3/4
cup |
Sugar |
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4 ea.
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Egg Yolks |
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1 cup
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Milk |
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6 ea.
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Gelatin Sheets |
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4
oz. |
Water
(to soak gelatin sheets) |
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1 1/2
cups |
Heavy
Cream, whipped to stiff peak |
Preparation
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Peel and slice the apples. Add to sauté pan the apples, sugar, lemon
juice and rum. Cook until soft without coloring.
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Puree the apples and pass through a fine mesh strainer or chinois.
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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.
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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.
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Place over ice bath and stir until mixture is cool.
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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
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Ingredients |
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6 each |
Oranges (peel, small dice) (blend the whole oranges in a blender and
strain the juice) |
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2 each |
Red Onion, small diced |
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1
teaspoon |
Black
Peppercorn, chopped fine |
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2 oz.
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Apple
Pectin |
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6 oz. |
Sugar |
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2 oz.
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Vinegar |
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1 pinch
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Salt |
Preparation
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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.
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To
a sauté pan add the blanched orange peel and small diced red onion.
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When the onion is translucent add the orange juice. Simmer until
thick.
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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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