300 g./ 1/3 lb. rennet apples -
6 tbsp. sugar - 3 sheets jelly - juice of 1 lemon - 3 egg whites
- 1 pckt. Savoiardi biscuits - grated zest of 1 lemon
Peel apples, remove core, cut into
slices and cook in just a little water and the lemon juice until
it becomes a purée. Blend, add the jelly dissolved in
cold water and add to the apples together with the sugar and
lemon zest. Line a baking mold with the Savoiardi biscuits and
pour on the apple purée into which you will have added
the egg whites whipped until stiff. Place in refrigerator and
serve cold, turning upside down on to a pudding dish. To ease
this task, wrap the mold in a cloth bathed in very hot water
and separate the Charlotte from the edges with a knife whilst
gently shaking.
N.B. Ingredients are given for 4 portions.
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 | Chardonnay brut Blanc de blancs
Santa Margherita
Dry, even sparkling wine, with a golden apple and white peach bouquet. Delicate and with subtle sparkle.
Serve cool at:
8°-10° C.
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