Bramley Apple and Amaretti Cheesecake

Bramley Apple and Amaretti Cheesecake

Serves 4
Moderate

Ingredients

For the cheesecake
50g butter
125g cream cheese
½ pint cream
100g field fare frozen Bramley Apple Slices
Juice of ½ lemon
60g caster sugar
150g Amaretti biscuits
3 gelatine leaves

For the apple jelly
120g field fare frozen Bramley Apple slices
½ pint apple juice
Juice of ½ lemon
3 gelatine leaves

For the Tuile cornet
100g butter
100g caster sugar
100g plain flour
100g egg whites
1 tbsp ground cinnamon

For the spiced apple ice cream
350g field fare frozen Bramley apple Slices
1 oz butter
2 tbsp water
1 cinnamon stick, broken
5 oz caster sugar
2 ½ fl oz double cream
2 ½ fl oz single cream

For the cheesecake50g butter125g cream cheese½ pint cream100g field fare frozen Bramley Apple SlicesJuice of ½ lemon60g caster sugar150g Amaretti biscuits3 gelatine leavesFor the apple jelly120g field fare frozen Bramley Apple slices½ pint apple juiceJuice of ½ lemon3 gelatine leavesFor the Tuile cornet100g butter100g caster sugar100g plain flour100g egg whites1 tbsp ground cinnamonFor the spiced apple ice cream350g field fare frozen Bramley apple Slices1 oz butter2 tbsp water1 cinnamon stick, broken5 oz caster sugar2 ½ fl oz double cream2 ½ fl oz single cream

For the cheesecake
Crush the biscuits and add the melted butter push in to the base of the mould and chill.
Puree the apple using 30g of the caster sugar and 1 tbsp water.
Mix the chilled apple puree with the cream cheese.
Whip the cream until ribbons start to form.
Fold the cream into the cheese mixture.
Dissolve gelatine and add in to the mixture.
Layer alternate biscuit and cheesecake mixture.

For the apple jelly
Place sliced apples on a baking tray.
Cover with the lemon juice and place in the steamer for 12 minutes.
Add the apple juice and strain through a sieve.
Place a muslin bag in the sieve and strain, until the liquid becomes clear.
Dissolve the gelatine and add the mixture.

For the Tuile cornet
Mix Caster sugar cinnamon and plain flour together.
Add the butter and egg whites.
Spread the mixture flat onto a round template on a slip matt.
Bake at 180 degrees until the mixture turns golden brown in colour.

For the spiced apple ice cream
Place apples in a pan with the cinnamon and sprinkle with the lemon juice, cook until soft & then add the sugar.
Mix the creams together and whisk in the egg yolks.
Cook over a low heat until the mixture coats the back of a spoon.
Mix the apple mixture with the cream and place in the ice cream machine.
Meanwhile whisk the egg whites until stiff peaks form.
Fold them into the mixture in the ice cream machine and leave it until it freezes.

 

Many thanks to www.saga.co.uk for this recipe.

Important Information

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These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
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