Pommes Chevreuse (Apples Chevreuse)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Semolina Croquette mixture
- Apple quarters cooked in vanilla syrup
- Candied fruits
- Raisins
- Apricot purée
- Semolina
- Ordinary meringue
- Pistachios
- Icing sugar
- Angelica
- A small apple cooked in pink syrup
- Apple quarters
Instructions
- Spread a base of semolina Croquette mixture on a dish.
- Dress a close turban of apple quarters cooked in vanilla syrup around the edge.
- Fill the centre with a salpicon of candied fruits and raisins bound with apricot purée.
- Cover with a light layer of semolina.
- Mask the whole with ordinary meringue shaped into a dome.
- Scatter chopped pistachios over it, dust with icing sugar and colour in a slow oven.
- On leaving the oven, decorate the top of the dome with a rosette of elongated angelica diamonds and set a small apple cooked in pink syrup at its centre.
- Surround the foot of the entremets with a turban of alternating white and pink apple quarters.