Apple Charlotte with Cream Diplomat

1. 料理名稱：Apple Charlotte with Cream Diplomat
2. 食材清單：
[Apple Charlotte]
Apples 6
Unsalted butter
Sugar 50g
Zest and juice of 1 Lemon
Mango, pineapple and passion jam 60ml
3 bags of toast
Brandy 50ml

料理步驟：
1. Peel, core and slice the apples. Heat the butter and sugar and sauté the apple for about 5 mins, Add the lemon zest, lemon juice and brandy, cook a few minutes till apples no longer have juice cooking out. Stir in the jam until it has melted and the sauce is consistent, then remove the pan from the heat to cool down.

2. Butter the mould from the bottom to the side. Cut the toast to line the bottom and sides of the buttered mould. Keep a few slices of toast for the top of the charlotte.

3. Fill all the apples into the toast mould and cover a piece of parchment. Moreover, use a piece of foil to cover the exposed toast.

4. Bake the charlotte for about 30 minutes at 190 degrees, then remove from the oven and take off the parchment and foil. Place the reserved toast, cover the top of the charlotte completely and fold over the toasted tops of the outside ring of toast slices to cover the apples. Return the charlotte to the oven for another 20 minutes, until the top layer of toast is golden brown.

5. Take Charlotte out of the oven and cool down before inverting onto a platter.

食材清單：
[Cream Diplomat]
Gelatin 7g
Milk 200g
Vanilla seeds 1 teaspoon
Sugar 40g
Cornstarch 22g
Egg yolks 40g
Brandy 20ml
Cointreau 20ml

料理步驟：
1. Soften the gelatin in cold water for 5 minutes.
2. Warm the milk, vanilla seeds and alcohol in a saucepan.
3. Add egg yolks, sugar and cornstarch into another bowl, and whisk together.
4. Pour the warm milk into the egg mixture 4 times, and mix them gently. After that, move the mixture back to the heat and let it cook while stirring continuously.
5. When the cream becomes shiny and thick, pull them into a frozen bowl to cool it down immediately. Then add the softened gelatin to the pastry cream, and whisk again until it is fully incorporated
6. Cover the cream with plastic wrap and let it chill in the fridge.
7. Whip the cream with alcohol to make it thicker. Take the pastry cream out of the fridge and gently fold in the whipped cream completely.
8. Put it into the fridge to let it set.