Crème-Frâiche-Cremoso:

• Soak the gelatine in water. Bring the milk and sugar to the boil, remove from the heat and dissolve the squeezed out gelatine in it. Once this mixture has cooled down to 25 °C, stir in the crème frâiche and whipped cream. Pour into a square tin (approx. 17 x 17 cm) lined with foil and leave to set in the fridge for a few hours; then freeze in the freezer. Cut into long karees - 2.5 x 10 cm.

Rosemary ice cream:

• Heat the milk and whipping cream to 40 °C and add the chopped rosemary sprigs. Cover and leave to infuse overnight in the fridge. Strain the next day, stir in the milk powder, dextrose, stabilizer and salt until smooth. Bring to the boil at 80 °C, mix again with a hand blender until smooth and leave to mature in the fridge for 6 hours. Freeze in an ice cream maker.

Rosemary bisquit/ rosemary "sponge"

• Blanch the rosemary needles in boiling water and rinse in ice water. Squeeze out and mix with the remaining ingredients in a tall bowl using a hand blender until as smooth as possible. Pass the mixture through a fine sieve and pour into a cream siphon bottle (isi bottle). Close the bottle tightly and pressurize it one after the other with 3 cartridges (nitrogen - the "normal" top cartridges).
• Shake the mixture in the bottle well downwards towards the nozzle and carefully spray into the cups or jars one after the other to a height of approx. 1 1/2 centimeters. Bake the sponge mixture for just under 1 minute (depending on the power of the microwave) at the highest setting. Leave to cool briefly and remove the sponge cookie from the cup with a small knife. Pluck into sizable "wild" pieces. Repeat the process for further portions.

Chestnut foam

• Soak the gelatine in water. Cook the sugar to a medium brown caramel. Carefully deglaze with the milk and cream. Bring this mixture to the boil and stir into the egg yolks in another pan. Boil the egg yolk mixture to just under 85 °C, pour over immediately, stir in the chestnut puree and the squeezed out gelatine; season with a pinch of salt. Pass through a fine sieve and pour into the cream siphon bottle. Close the bottle tightly and pressurize it one after the other with 3 cartridges (nitrogen - the "normal" top cartridges). Chill in the fridge for at least 4 hours.

Shortcrust pastry

• In a food processor, mix the room-warm butter, powdered sugar and egg yolk until smooth. Stir in the chestnut flour until smooth and finally work in the flour and potato starch. Allow to rest. Roll out and cut into 3 x 11 cm rectangles. Bake at 170 °C.

Chestnut cakes

• Melt the butter carefully. Place the remaining ingredients in a deep blender jug with the butter and blend with a hand blender until smooth.
• Spread the crisp mixture on a baking tray lined with baking paper and bake at 180 °C for around 6 minutes.

Sideboards

• Place a tiny dab of chestnut foam - as a "slip stopper" - in the center of the plate. Place the shortcrust pastry bases on the dots and top each with a Cremoso square. Serve with the cooked chestnuts, rosemary cookies and chestnut foam straight from the siphon bottle.