Apple Cheese is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apple puree cooked with sugar and lemon zest to a paste that will solidify that's served with a milk and egg yolk sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Cheese.
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This is a classic recipe for a Victorian version of Apple Cheese that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
Take two dozen moderate sized apples and three pounds of sugar; boil the sugar in half a pint of water and clear the scum as it rises, then add the apples (peeled and cored) and the peel of one lemon grated; mix thoroughly and boil till it becomes a thick paste, then turn into moulds. When cold a cream made as follows may be added; the yolks of two eggs beaten in a pint of milk and flavoured with cinnamon. Boil these together, sweeten to taste, and when cold pour round the dish that contains the above
Apples, 24; sugar, 3lb; water, 1/2 pint; lemon peel, 1; (for the cream) eggs, 2 yolks; milk, 1 pint; sugar and cinnamon to taste.
Modern Redaction
Ingredients:
For the Apple Cheese:
24 medium apples, peeled and cored
1.35kg sugar
300ml water
finely-pared zest of l lemon, shredded
For the Cream Sauce:
2 egg yolks
600ml cream
2 tbsp sugar (or to taste)
2 tsp ground cinnamon
Method:
Begin with the apple cheese. Combine the sugar and water in a large pan. Bring to a boil and clear any scum as it rises to the surface. Add the apples and the lemon zest. Mix thoroughly then continue boiling until the apples break down and you have a thick paste (about 60 minutes). Take off the heat and turn the mixture into individual moulds. Set aside to cool to room temperature then refrigerate over night.
When you are going to serve, prepare the cream sauce. Beat together the egg yolks and cream. Add this mixture to a pan along with the cinnamon and sugar. Bring to a boil and cook until thickened (about 10 minutes). Take off the heat and allow to cool to room temperature. Un-mould the apple cheeses, place on serving plates, pour around the cream sauce and serve.
Apples, 24; sugar, 3lb; water, 1/2 pint; lemon peel, 1; (for the cream) eggs, 2 yolks; milk, 1 pint; sugar and cinnamon to taste.