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A dessert from Hubert

A dessert from Hubert

Cold puff of crushed Reine des Reinettes with caramel

A dessert from Hubert

For 10 people

2 kg pippin apples
5 fresh eggs
0.050 kg butter cake
0.500 kg caster sugar
0.120 kg pippin apples
0.100 kg caster sugar
0.150 kg of chopped hazelnuts
10 portions of vanilla ice cream

A dessert from Hubert

Prepare a caramel (well colored) and line each charlotte mold with 10cm.

In a baking sheet, quarter the apples with a little butter and caster sugar, put in the oven.
When the apples are tender, remove them to a work surface and coarsely crush them.
Assemble the egg whites until stiff and gently fold them into the apple mixture. Fill the molds with the device.

A dessert from Hubert

Cook in the oven (200°C) in a bain-marie for about 20 to 25 minutes. Leave to cool, store in a cold place.

A dessert from Hubert

Unmold, drizzle with caramel, sprinkle with chopped hazelnuts and decorate with slices of caramelized apples and serve with a quenelle of vanilla ice cream.

A dessert from Hubert

The Pippin Queen or the Pippin are not always easy to find, failing that a red or green apple or Grany Smith will agree.