Holiday Dessert with L'Atelier l'Art des Mets

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  
https://www.latelierlartdesmets.fr
contact@latelierlartdesmets.fr