55 g (2 oz) unsalted butter
2 apples, peeled, cored and sliced
1 tbsp soft brown sugar
pinch of ground cinnamon
pinch of grated nutmeg
55 g (2 oz) walnut pieces
3 slices of white bread, crusts removed
200 g (7 oz) mascarpone
1 egg yolk
150 ml (5 fl oz) double cream
1 tsp orange zest
icing sugar, to dust
2 apples, peeled, cored and sliced
1 tbsp soft brown sugar
pinch of ground cinnamon
pinch of grated nutmeg
55 g (2 oz) walnut pieces
3 slices of white bread, crusts removed
200 g (7 oz) mascarpone
1 egg yolk
150 ml (5 fl oz) double cream
1 tsp orange zest
icing sugar, to dust
method
1. Preheat the oven to 220°C (425°F) Gas 7.
2. Gently melt 30 g (1 oz) butter in a large frying pan and sauté the apples for 3 - 4 minutes.
3. Add the sugar, cinnamon and nutmeg to the pan and continue to cook for a further 2 - 3 minutes.
4. Stir in the walnuts and remove from the heat.
5. Using a large cutter, cut a round out of one slice of bread.
6. Gently melt the remaining butter in an ovenproof frying pan and add the bread round (with the ring) to the pan.
7. Line the ring with the remaining slices of bread.
8. Beat the mascarpone and egg yolk together in a medium bowl.
9. Stir the sautéed apples into the mascarpone mixture until combined.
10. Spoon the mixture into the ring with the bread then transfer to the oven and bake for 8-10 minutes, or until the bread is toasted.
11. Remove from the oven, transfer to a serving plate and remove the ring.
12. Place the cream in a bowl and whisk until thickened. Spoon the whipped cream onto the top of the baked apple charlotte and sprinkle with the orange zest.
13. Dust with icing sugar and serve.
2. Gently melt 30 g (1 oz) butter in a large frying pan and sauté the apples for 3 - 4 minutes.
3. Add the sugar, cinnamon and nutmeg to the pan and continue to cook for a further 2 - 3 minutes.
4. Stir in the walnuts and remove from the heat.
5. Using a large cutter, cut a round out of one slice of bread.
6. Gently melt the remaining butter in an ovenproof frying pan and add the bread round (with the ring) to the pan.
7. Line the ring with the remaining slices of bread.
8. Beat the mascarpone and egg yolk together in a medium bowl.
9. Stir the sautéed apples into the mascarpone mixture until combined.
10. Spoon the mixture into the ring with the bread then transfer to the oven and bake for 8-10 minutes, or until the bread is toasted.
11. Remove from the oven, transfer to a serving plate and remove the ring.
12. Place the cream in a bowl and whisk until thickened. Spoon the whipped cream onto the top of the baked apple charlotte and sprinkle with the orange zest.
13. Dust with icing sugar and serve.
serving amount
serves 1-2
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