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 ...