Home > Comfort Food Recipes > Chill Out Desserts > Brandied Apple Charlotte
Brandied Apple Charlotte
Ingredients
130g/4½oz/¾ cup dried apples
75ml/5 tbsp brandy
50g/2oz/¼ cup unsalted (sweet) butter
115g/4oz/½ cup light muscovado (brown) sugar
2.5ml/½ tsp mixed (apple-pie) spice
60ml/4 tbsp water
75g/3oz/½ cup sultanas (golden raisins)
300g/11oz Madeira cake, cut into 1cm/½in slices
250g/9oz/generous 1 cup ricotta cheese
30ml/2 tbsp lemon juice
150ml/¼ pint/⅔ cup double (heavy) or whipping cream
Icing (confectioners') sugar and fresh mint sprigs, to decorate
Details
Serves: 8
Method
1. Roughly chop the dried apples, then transfer them to a clean bowl. Pour over the brandy and set aside for about 1 hour or until most of the brandy has been absorbed.
2. Melt the butter in a frying pan. Add the sugar and stir over a low heat for 1 minute. Add the mixed spice, water and soaked apples, with any remaining brandy. Heat until just simmering, reduce the heat slightly, if necessary, and then cook gently for about 5 minutes or until the apples are tender. Stir in the sultanas and leave to cool completely.
3. Use the Madeira cake slices to line the sides of a 20cm/8in square or 20cm/8in round springform or loose-based cake tin (pan). Place in the freezer while you make the filling.
4. Beat the ricotta in a bowl until it has softened, then stir in the apple mixture and lemon juice. Whip the cream in a separate bowl and fold it in. Spoon the mixture into the lined tin and level the surface. Cover and freeze overnight.
5. Transfer the charlotte to the fridge 1 hour before serving. Invert it on to a serving plate, dust with sugar, and decorate with mint sprigs.
COOK'S TIP:- Line the tin with clear film (plastic wrap) before placing the cake in it if you are concerned that the dessert will not turn out easily when it is frozen.
Energy 446Kcal/1869kj; Protein 6g; Carbohydrate 54.4g of which sugars 46.2g; Fat 21.9g of which saturates 13.3g; Cholesterol 49mg; Calcium 119mg; Fibre 2.1g; Sodium 222mg
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