Chef’s Table: Two sweet treats from the Kingdom
This week, try a pair of sweet recipes – one simple, the other more challenging – by Bastien Guiral, head pastry chef at Sheen Falls Lodge in Kenmare, Co Kerry
Apricot and rosemary financier with apricot sorbet and whipped rosemary cream
Ingredients, serves two
For the financier
60g butter
1 sprig rosemary, leaves only
10ml honey
112g icing sugar
39g ground almonds
41g plain flour
1g baking powder
1g salt
112g eggs
1 apricot, thinly sliced
For the cream
40ml milk
22g caster sugar
1 sprig rosemary
1 leaf gelatine
40g mascarpone
150ml cream
For the sorbet
15ml honey
125ml water
65g caster sugar
250ml ...