Maxfacts

Apple mould

Ingredients

• 600 ml milk
• 1 vanilla pod, seeds scraped out (or 1 tsp vanilla paste)
• pinch of salt
• 5 egg yolks
• 1 sachet of powdered gelatin
• 100 g caster sugar
• 2 large apples, peeled, cored and chopped (or 200 g apple sauce)
• 125 ml dry white wine
• 250 ml cream, whipped

Method

1. In a saucepan, combine apples, wine and 1 tbsp of sugar. Cook over modest heat, while stirring, until very soft, pass through a sieve, set aside to cool.
2. In a small saucepan, sprinkle gelatin over a little water, set aside and let soak.
3. In a saucepan, combine milk, salt and vanilla and bring to the boil. Remove from heat. In another bowl, whisk egg yolks and sugar until pale and fluffy, then slowly add hot milk while whisking the egg mixture. Place over a hot water bath (or a bain marie) and keep whisking until mixture thickens. Dissolve soaked gelatin and add to the mixture, mix well. Keep stirring occasionally until completely cooled. Add apple sauce, mix well. Fold in whipped cream. Refrigerate for several hours until set, serve chilled.