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Apple Pudding
from David Rossi


Apple Pudding

6 ea. - Apples
2 tbsp. - Sugar
1 ea. - Lemon, juice
1 oz. - Rum
3/4 cup - Sugar
4 ea. - Egg Yolks
1 cup - Milk
6 ea. - Gelatin Sheets
4 oz. - Water (to soak gelatin sheets)
1 1/2 cups - Heavy Cream, whipped to stiff peak


  • Peel and slice the apples.  Add to sauté pan the apples, sugar, lemon juice and rum.  Cook until soft without coloring.

  • Puree the apples and pass through a fine mesh strainer or chinois.

  • Whip the sugar and eggs yolks together to combine.  Slowly add the milk, which has been brought to a boil, to the egg and sugar mixture.

  • Place the mixture with the addition of apple puree and gelatin over a bain marie and whip the mixture until it thickens and is full of air.

  • Place over ice bath and stir until mixture is cool.

  • Fold in the whipped cream and place in refrigerator in desired molds and allow to set.

  • To serve:  Garnish the apple pudding with orange-onion marmalade and citrus sauce.


Orange and Onion Marmalade

6 ea. - Oranges (peel, small dice) (blend the whole oranges in a blender and strain the juice)
2 ea. - Red Onion, small diced
1 tsp. - Black Peppercorn, chopped fine
2 oz. - Apple Pectin
6 oz. - Sugar
2 oz. - Vinegar
1 pinch - Salt


  • Bring a small pot of water to a boil.  Place the small diced orange peel in the water and as soon as the water comes back to a boil, remove the peel.

  • To a sauté pan add the blanched orange peel and small diced red onion.

  • When the onion is translucent add the orange juice.  Simmer until thick.

  • Add the sugar, vinegar and salt.  Cook for 15 minutes then add the pectin and stir constantly as mixture will thicken.  Stir in black peppercorn.

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