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Add a photoServings: 4
Ingredients
- 4 x Bramley apples
- 100 ml Water
- 2 Tbsp. Caster sugar
- 500 ml Double cream
- 1 x Vanilla pod, split
- 1 1/2 x Leaves gelatine, (soaked in water)
- 150 gm Caster sugar
- 75 ml Lowfat milk
- 50 ml Calvados
Directions
- Cut around top of apples as for a lid and then bake in an oven of 175C for approximately 30 min. Leave to cold and then gently scoop out flesh and throw away. Take care not to make any holes in the apples.
- Bring the lowfat milk and vanilla pod to the boil and then remove from the heat.
- Heat the gelatine in a small pan and in another pan hot the lowfat milk and sugar till the sugar has dissolved. Combine the gelatine and then strain into the cream. Remove the vanilla pod and stir in the Calvados.
- Pour the mix into the hollow apples and store in the fridge to set for about 2 hrs.
- Make a caramel and gently spoon on the outside of the apples.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 217 | 79% |
| Total Fat 24.67g | 31% |
| Saturated Fat 15.36g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 83mg | 3% |
| Potassium 184mg | 5% |
| Total Carbs 10.06g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 5.42g | 4% |
| Protein 4.46g | 7% |
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