Chocolate shortbread, stewed apple cubes, calvados and vanilla cream

Preparation of shortbread:

Mix the flour, cocoa and bicarbonate of soda in a mixing bowl.

In another mixing bowl, fold together the butter, brown sugar, sugar and vanilla extract. Stir, then add the flour/cocoa mix and the pieces of chocolate. Mix using a spatula.

Spread the paste 1cm thick and cut into rectangles around 3cm by 10cm. Place the rectangles on a sheet of greaseproof paper and place them in the fridge for 1 hour.

Cook for 11 minutes in the oven, which should be preheated to 170°C. The chocolate shortbreads should be undercooked.

Leave to cool before garnishing.

Preparation of stewed apples:

Peel and dice the apples, then brown in a pan with the butter and sugar. Let them cook until they are caramelised.

Presentation:

In a mixing bowl, mix the Isigny Sainte-Mère Cream & Calvados and the seeds from the vanilla pod.

Put the mix in a piping bag and let it rest for around 10 minutes in the fridge.

Put the shortbread on a plate. Place the apple cubes along the long side of the shortbread, alternating with dots of the cream.

Finish by gently placing a few lemon balm leaves on top.

You would also like

Pavlova with pears and whipped Isigny Sainte-Mère Cream & Calvados