Charlotte alla Milanese from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
This dish reminds me of British apple pie. Russet apples have the perfect texture for it, plus they don’t release too much liquid. If they’re unavailable, use another similar apple that’s not...
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Cooking tools:
- Kitchen scale
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Apple corer
- Microplane
Ingredients
- 1 kg russet apples
- finely grated zest of 1 lemon
- ⅓ cup (80 ml) dry white wine
- 1 pinch of fine salt
- 180 g caster sugar
- 60 g mixed peel
- ¼ cup (40 g) sultanas
- 60 g unsalted butter
- 18 slices white sandwich bread, crusts removed
- 1½ tablespoons dark rum
- Mascarpone Cream, to serve
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