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Apple & Marzipan Charlotte
4 servings
75 g butter
3
/
4
dl sugar
150 g marzipan, grated
2 whole eggs
2 dl wheat flour
1 tsp. baking powder
1 dl milk
200 g apples, peeled, cored & sliced
2–3 tsp. caster sugar
baking paper
ovenproof pie dish 24 cm in diameter
1. Line the pie dish (including sides) with baking paper.
2. Place the butter in a bowl and soften on 250 watts for 30-45 sec.
3. And egg and sugar and mix well.
4. Grate the marzipan into the mixture and mix well.
5. Mix together the flour and baking powder, and stir into the dough,
gradually adding the milk.
6. Line the pie dish with pastry.
7. Thinly slice the apples and press into the dough. Do not overlap.
Sprinkle with sugar.
8. Place the dish on the wire rack in the centre of the oven.
9. Cook on Combination Grill + 440 watts microwave for 12-15 mins.
10. Leave to stand for 5 mins. on completion of cooking, then turn out
onto a cooling rack and remove baking paper.
Chocolate mousse
4 servings
2 whole eggs (organic)
2 tbsp. sugar
50 g dark chocolate
3
/
4
dl strong coffee
3 leaves of gelatine
2 dl double cream
1 can small mandarin segments
1 dl double cream (to make whipped cream for
decoration)
1. Break the chocolate into small pieces into a large round-bottomed
bowl (1
1
/
2
–2 litres).
2. Microwave on 600 watts for 1 min. or until the chocolate has
melted. Whisk the chocolate and coffee together.
3. Leave the gelatine to soak in cold water in a small cup or bowl.
4. Whip the egg yolks and sugar together and mix with the melted
chocolate.
5. Pour the water from the gelatine and melt it in the microwave on
1000 watts for 20–30 seconds.
6. Slowly pour the gelatine into the chocolate mixture stirring all the
time.
7. Leave the mixture to set for a short time.
8. Whip the cream and add to the chocolate mixture.
9. Whip the egg whites until stiff and fold carefully into the chocolate
mixture. Pour the chocolate mixture into a serving bowl and leave
to set in the fridge.
10. Decorate with mandarin segments and whipped cream.
