The combination of caramelized apples with hints of lemon, creamy cottage cheese, chocolate with cream and aromatic strawberries creates a balance of sweetness, sourness and tenderness in every bite.
If you have sour apples and sour cottage cheese, adjust the sweetness to your taste after blending the whole mass.
The dessert can be made from a curd layer and a chocolate layer, and a strawberry layer if desired.
~ shape size 15 x 15 cm
INGREDIENTS:
CARAMELIZED APPLES:
~ water 50 g
~ sugar 70-100 g
~ peeled apples 3 pcs 360 g
~ lemon juice 15 g
~ butter 82.5% 30 g
~ zest of 1/2 lemon
COOK LAYER:
~ cottage cheese 9% 400 g
~ caramelized apples 360 g
~ gelatin 180 bloom, 18 g
~ water for gelatin 90 g
CHOCOLATE LAYER:
~ milk chocolate 90 g
~ cream 20% 70 g
~ gelatin 180 bloom, 4 g
~ water for gelatin 20 g
COMPOTE:
~ strawberries 150 g
~ sugar 30 g or to taste
~ lemon juice 5 g
~ zest of 1/2 lemon
~ mint optional
~ water 300 g
STRAWBERRY LAYER:
~ strawberry compote 150 g
~ gelatin 180 Bloom 5 g
~ compote for gelatin 25 g
~ strawberries for decoration
COOKING
Cover the bottom of the mold with cling film. Inside - acetate film.
Pour gelatin with cold water and leave for 15 minutes. Or cook according to instructions.
CARAMELIZED APPLES
Pour water into the pan, add sugar, boil for a couple of minutes. Add apples, cut into slices, and simmer under the lid until softened, about 15 minutes. Pour in lemon juice, add zest and butter. Turn on the fire to maximum.
Once the apples are golden brown, they're done.
The result was 360 g of caramelized apples.
COOK LAYER
Add apples to the cottage cheese and beat until smooth. Taste and adjust sweetness to your taste.
Dissolve the gelatin and pour into the mass, combine. Pour into the mold and refrigerate for 30 minutes.
CHOCOLATE LAYER
Pour cream into the chocolate broken into pieces and combine in a water bath until smooth or in the microwave. Pour in the gelatin, mix and pour onto the frozen layer.
STRAWBERRY LAYER
Cut strawberries into slices. We make compote from the scraps. Add strawberries, lemon juice, sugar, zest, mint, water to the pan. After boiling, cook for 1 minute.
Cool and strain 150 g of compote. Pour gelatin with cold compote and leave for 15 minutes.
Dissolve gelatin and pour into compote. Pour 80 g of liquid onto the frozen chocolate and put it in the refrigerator for 30 minutes.
Place a layer of strawberries and fill with the remaining compote. Cover with cling film and place in the refrigerator for at least 4 hours.
Before serving, garnish with mint, cut into portions and enjoy
29 сен 2024
