Charlotte rose aux pommes vanillées


  • 3 apples
  • A dozen pink biscuits from Reims
  • 1 vanilla pod, cut in half and seeded
  • 6 tbsp. at s. cottage cheese at least 20% fat
  • 1 C. at s. of rum
  • 1 sachet of vanilla sugar
  • 1 C. at s. powdered sugar
  • 10 g (0,022 lbs) butter

Peel and cut the apples into quarters, then into cubes. Put them in a pan with butter and vanilla sugar.
Heat for 2 minutes to let set beautiful color.
Add half a glass of water and the vanilla pod cut in half and shelled.
Heat for 10 minutes over very low heat, stirring gently.
Leave to cool and drain for 15 mins. Remove the vanilla pods.
Put the apples in a bowl and add the cottage cheese and sugar, stir delicately.
Mix the rum with 3 tbsp. at s. of water. 
Dip the biscuits in this liquid, without let them soak. 
Cover the sides of a large verrine, the sweet side of the biscuits facing the walls.
Pour the apple-cottage cheese mixture into the center. 
Cover with a weight for pack and leave in the fridge for at least 4 hours.
The ideal is to make this recipe the day before.
Serve well chilled.






 

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