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Apple and custard charlotte recipe
Apple and custard charlotte recipe
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Indulgent apple caramel dessert with layers of mousse, custard, and sponge fingers, easier to make than it seems. Perfect blend of apple, custard, and caramel flavors with easy-to-use gelatine leaves for mousse setting. Great make-ahead dessert for entertaining, chill for 4 ½ hours before serving.
Ingredients:
  • 20 savoiardi (sponge finger biscuits) (see note)
  • 410g can pink lady apple slices
  • 300ml thickened cream, whipped, for topping
  • Caramel sauce, to drizzle
  • 20.00 gm custard powder
  • 40.00 gm caster sugar
  • 310ml (1 1/4 cups) milk
  • 250ml (1 cup) milk
  • 100g (1/2 cup, firmly packed) brown sugar
  • 8.80 gm vanilla extract
  • 5 sheets gelatine
  • 375ml (1 1/2 cups) thickened cream
Instructions:
  • For the custard, mix custard powder and sugar in a small saucepan. Stir in 2 tbsp of milk until smooth. Heat over medium, gradually whisk in remaining milk. Let it boil while stirring. Cook for 2 more minutes until thickened. Transfer to a bowl, cool for 10 minutes, stirring occasionally. Cover with plastic wrap, then refrigerate for 30 minutes until slightly cooled. Enjoy!
  • To prepare the mousse, warm up milk, brown sugar, and vanilla in a small saucepan over medium heat until sugar dissolves and the mixture is heated through (without boiling), stirring for about 2 minutes. Soften gelatine leaves in a bowl of cold water for roughly 3 minutes, then gently squeeze out excess water. Combine the gelatine with the warm milk mixture until fully dissolved. Allow it to cool slightly in a bowl, then refrigerate it uncovered, stirring occasionally, for around 30 minutes until it reaches a cooled but not chilled or set consistency.
  • Prepare the springform pan by lining the base with baking paper, leaving a 4cm overhang. Secure the base in the pan. Adjust the height of the savoiardi biscuits to match the pan's wall. Place them around the edge, fitting any extra pieces on the base.
  • Whip the cream until soft peaks form, then gently fold in the milk mixture until just combined for a slightly runny texture. Spread 1 cup of the mousse over the biscuit base in the pan. Place apple slices on top and layer with custard, saving about 1/4 cup for later.
  • Pour the rest of the mousse into the pan, swirl in the reserved custard with a skewer, then refrigerate until set, about 4 hours.
  • Top with a generous dollop of whipped cream and a decadent drizzle of caramel sauce before serving.

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