Sommaire
For the pressed Apple
Ingredients:
- 10 grey Canadian apples
- 100 g sugar
- 2 tablespoons rosemary flowers and buds
- 100 g melted butter
Preparation:
1- Mix the rosemary flowers and buds with the sugar.
2- Wash, peel and finely slice the apples with a mandolin or a knife.
3- Preheat oven to 150°C.
4- Put in a mold with parchment paper at the bottom: a layer of apples, a little butter, the flavored sugar, then renew the layers. Finish with butter and sugar. Cover with aluminum foil and bake for 3 hours.
5- When you take out the oven, put some weight to press the apples. Put in the refrigerator for 12 hours.
For the chestnut cake
Ingredients
- 200 g chestnut flour
- 100 g of sugar
- 3 g of salt
- 3 eggs
- 200 g milk
- 150 g unsweetened chestnut purée
Preparation:
1- Put all the ingredients in a mixer, mix until you get a homogeneous dough.
2- Cover the bottom of the pan with parchment paper and pour in the dough.
3- Bake at 170°C for 25 minutes. Let cool.
Dressing:
Cut squares in both preparations to create a checkerboard pattern. Decorate with a few rosemary flowers. Place a scoop of ice cream with the flavor of your choice (chestnut, vanilla, hazelnut...).
RESTAURANT - L'Atelier L'Art des Mets
Romain & Peggy DUMAS
500 route de Robion
84300 LES TAILLADES
04 90 72 37 55
http://www.latelierlartdesmets.fr
contact@latelierlartdesmets.fr
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