4 large baking apples (750 g approx)
juice and pared rind of 1 lemon
1/2 cup (8 Tbls) 100 g sugar
250 ml milk
2-3 eggs
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 tsp cornflour or arrowroot
4 individual sponge cakes (sponge fingers)
juice and pared rind of 1 lemon
1/2 cup (8 Tbls) 100 g sugar
250 ml milk
2-3 eggs
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 tsp cornflour or arrowroot
4 individual sponge cakes (sponge fingers)
for the decoration
glace cherries
accompaniments
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method
1. Bake and puree the apples.
2. Add the lemon juice to the puree, sweeten to taste, and leave to cool.
3. Put the lemon rind into a small pan with the milk and heat gently for 15 minutes, then strain.
4. Separate the eggs and blend the yolks and sugar together with the cornflour or arrowroot.
5. Add the lemon infused milk.
6. Cook, stirring all the time, in a saucepan for 20-30 minutes or until the custard coats the back of the spoon. Cool.
7. Split the sponge cakes in half and arrange them in the bottom of a glass dish. Pour the custard over them.
8. Whisk the egg whites until they form stiff peaks, then fold into the apple puree.
9. Pile the mixture on top of the custard and decorate with the glace cherries.
2. Add the lemon juice to the puree, sweeten to taste, and leave to cool.
3. Put the lemon rind into a small pan with the milk and heat gently for 15 minutes, then strain.
4. Separate the eggs and blend the yolks and sugar together with the cornflour or arrowroot.
5. Add the lemon infused milk.
6. Cook, stirring all the time, in a saucepan for 20-30 minutes or until the custard coats the back of the spoon. Cool.
7. Split the sponge cakes in half and arrange them in the bottom of a glass dish. Pour the custard over them.
8. Whisk the egg whites until they form stiff peaks, then fold into the apple puree.
9. Pile the mixture on top of the custard and decorate with the glace cherries.
serving amount
serves 6
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