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1
Line bottom and sides of 5-cup charlotte mold or 5-cup bowl with ladyfingers, rounded side out.
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2
Trim ladyfingers even with top of mold; reserve trimmings.
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3
Quarter 4 apples and remove cores.
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4
Cook water and sugar in large saucepan over low heat until sugar dissolves, swirling pan occasionally.
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5
Add 3 tblsps lemon juice, zest and vanilla bean and bring to boil.
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6
Reduce heat and simmer 5 minutes.
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7
Add apple quarters and simmer until tender, about 10 minutes.
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8
Cool in syrup.
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9
Drain apples, reserving vanilla bean for another use.
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10
Finely dice half of poached apples.
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11
Drain in strainer.
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12
Thinly slice remaining poached apples.
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13
Halve remaining uncooked apples and thinly slice.
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14
Transfer to a large skillet.
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15
Add remaining 4 1/2 tblsps lemon juice and cook over medium heat until tender and nearly all liquid has evaporated, stirring frequently, about 20 minutes.
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16
Puree in blender until smooth.
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17
Cool completely.
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18
For filling: Bring milk and vanilla bean to boil in large saucepan.
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19
Remove from heat and let stand 15 minutes.
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20
Remove vanilla bean and reserve for another use.
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21
Return milk to boil.
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22
Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
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23
Gradually whisk in milk.
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24
Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
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25
Sprinkle gelatin over water in small bowl to soften.
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26
Set in pan of simmering water and stir until dissolved.
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27
Stir into hot custard.
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28
Mix in diced apples and apple puree.
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29
Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
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30
Immediately fold in whipped cream and Calvados.
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31
Spoon into prepared mold.
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32
Sprinkle with ladyfinger trimmings.
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33
Remove from heat and let stand 15 minutes.
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34
Remove vanilla bean and reserve for another use.
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35
Return milk to boil.
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36
Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
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37
Gradually whisk in milk.
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38
Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
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39
Sprinkle gelatin over water in small bowl to soften.
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40
Set in pan of simmering water and stir until dissolved.
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41
Stir into hot custard.
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42
Mix in diced apples and apple puree.
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43
Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
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44
Immediately fold in whipped cream and Calvados.
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45
Spoon into prepared mold.
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46
Sprinkle with ladyfinger trimmings.
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47
Refrigerate until firm, atleast 2 hours.
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48
(can be prepared 2 days ahead to this point.
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49
Let stand at room temperature 1 hour before serving) For sauce: Puree raspberries in blender with Kirsch and icing sugar to taste.
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50
Strain and chill until ready to serve.
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51
(can be prepared up to 2 days ahead) For Chantilly Cream: Beat cream, sugar and vanilla to soft peaks.
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52
One hour before serving, unmold charlotte onto platter.
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53
Arrange poached apple slices in circle on top, overlapping slightly.
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54
Spoon Chantilly into pastry bag fitted with medium star tip.
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55
Pipe rosettes decoratively along base and up sides of charlotte.
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56
Set violets on rosettes.
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57
To serve: Spoon raspberry sauce onto plates.
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58
Cut charlotte into thin slices.
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59
Set slice on each plate.
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60
Garnish with sauce and remaining poached apple slices.
