20
4 Braeburn apples, 4 Granny Smith apples, 4 Coxes Orange apples, 100 g (4 oz) of
pine nuts, 60 g (2 oz) of butter, 100 g (4 oz) of brown sugar, 2 pinches of ground cinna-
mon, 1 teaspoon of vanilla essence, 1 pinch of ground ginger.
P
eel the apples, remove the pips and cut them into slices 2 cm thick.
Brown them gently in the butter in the pressure cooker pan Add the
cinnamon, the vanilla, the ginger, the sugar and the pine nuts. Mix with a
wooden spoon until the sugar melts and caramelises.
Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat
and leave to cook for the specified time. Release the pressure (fast release
method, see page 10 - End of cooking).
Serve the compote warm or cold with 1 scoop of vanilla ice cream or
1 dessertspoonful of fresh cream.
Serves between
4 and 6 people
Preparation time:
15 min.
Cooking time:
6 min.
4 min.
Caramelised three apple compote
250 ml (9 fl oz) of milk, 1/2 a vanilla pod cut in two, 3 egg yolks, 100 g (4 oz) of caster
sugar, a few drops of vinegar.
B
ring the milk to the boil with the vanilla pod. Place 50g (2 oz) of sugar in a
basin with the egg yolks.
Beat vigorously with a whisk until the mixture looks very white. Gradually
pour the boiling milk onto the eggs (after removing the vanilla pod),
whipping constantly.
Place the remaining sugar in a heavy-bottomed pan with 2 dessert spoonfuls
of water and a few drops of vinegar. Cook on a low heat until the mixture
turns into a light-coloured caramel.
Coat four individual ramekin dishes with the caramel. Filter the egg mixture
through a skimming ladle or sieve and pour it into the ramekin dishes.
Cover the dishes with clingfilm, and secure the film with cooking string to stop
it from loosening whilst the custards are cooking. Place the ramekin dishes in
the steam basket.
Bring 750 ml (1 1/2 pt) of water to the boil in the pressure cooker and fit the
steam basket on its stand inside.
Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat
and leave to cook for the specified time. Release the pressure (slow release
method, see page 10 - End of cooking). Open the pressure cooker. Leave the
custards to cool before placing them in the refrigerator. Remove from the
moulds into a dish and serve cold.
Serves 4
Preparation time:
15 min.
Cooking time:
7 min.
5 min.
Mini caramel custards
Desserts
4137-4133368VITALY-M4.qxp 3/12/04 15:48 Page 20
