- 1 Large Bramley apple
- 4 Slices of brioche
- 25grms Melted butter
- 25grms Caster sugar
- 2 Sticks of rhubarb
- 50mls Grenadine
- 1 tspn Pink peppercorns
- 1 Star anise
- 100mls Water
- 100grms Caster sugar
- 1 Vanilla pod
- Caster sugar to taste
- 75ml Double cream
- 10grms Lemon balm
- ½ Orange
- 10-20grms Ultratex
Bramley Apple Charlotte with Rhubarb Fool
Bramley Apple Charlotte with Rhubarb Fool
Dessert cooked by Leo Deglane during the Cheshire Heat and the Final of the North West Young Chef Competition 2015
Ingredients
Method
1. Butter 2 moulds and line with the brioche.
2. Peel and dice the apple and stew in a little sugar and butter.
3. Fill the moulds with the apple and refrigerate.
4. Bring the water, grenadine, sugar, star anise and peppercorns up the boil.
5. Cut the rhubarb into neat batons and poach in the stock syrup.
6. Keep some of the rhubarb to one side and liquidize the rest.
7. Take some of the rhubarb and mix with the ultratex to thicken.
8. With the other half fold into the whipped cream with a juice of the orange.
9. To Serve, cook the Charlotte in a hot oven, turn out onto the plates and garnish with the rhubarb, rhubarb fool, coulis and the lemon balm.
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