Pommes à la Royale (Apples on Blanc-manger Tartlets)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Small apples
- Vanilla syrup
- Redcurrant jelly
- Blanc-manger tartlets
- Gelée au marasquin
Instructions
- Peel the small apples and remove the centre with a column cutter.
- Poach them in a vanilla syrup and let them go quite cold.
- Coat them with redcurrant jelly.
- Set each on a tartlet of Blanc-manger and arrange them in a crown on a round dish.
- Fill the middle with chopped Gelée au marasquin.