From citrus sauce to roasted chestnuts, a sweet comfort that brings comfort in the cold months-Angel Sabatelli's recipe.

PERSIMMONS, ROASTED CHESTNUTS AND CITRUS FRUITS

Recipe for 8 people

Ingredients

For the lavender crumble

67 g butter
50 g of polenta flour
83 g of 00 flour
67 g of 0 flour
67 g granulated sugar
50 g almond flour
27 g of egg yolks
5 g lavender flowers
1 g salt

In a mixer with a dough hook, mix butter and sugar on low speed. Add polenta flour, egg yolks, salt, and lavender. Sift the two flours and mix them with the almond flour, add it to the previous mix and knead the dough until it acquires the appearance of crumbs. Place the crumble dough on a baking sheet with baking paper and place in the refrigerator for about 1 hour. After this time has elapsed, bake at 160*c for about 15 to 20 minutes or until golden brown, let cool and store in an airtight container until used.

For the citrus sauce

500 ml whole milk
125 g granulated sugar
160 g of egg yolks
½ vanilla bean (cut in half and with seeds removed)
1 lemon peel (grated)
1 grated lime peel
2 grated tangerine peel

In a half-ball whisk the egg yolks with the sugar until light and fluffy. Bring milk, seeds and vanilla bean to a boil, remove the bean and pour the milk over the eggs, mix well and place the half sphere on a bain-marie and bring to 83*C cooking, stirring constantly, add all the citrus peels and serve.

For the finish

400 g warm roasted chestnuts (peeled and broken into chunks)
1 kg persimmon pulp (peeled and broken into large chunks at room temperature)
qb citrus peel to complete (optional)
qb citrus waffles (optional)

At the base of plates or glasses place some lavender crumble, alternate with pieces of roasted chestnuts and persimmons, and repeat a second time. Cover with the simmering sauce, top with citrus peel and serve with the waffle.