Fine dining apple desserts

Philippe Bertrand et Martin Diez. Great food design / photo apple dessert very unique style

Sweet Concepts is composed of 4 chapters with 45 cake recipes and over 220 sub-recipes with beautiful photos, illustrations and personal tips.

Alex Bond's hay, apple and burnt sugar dessert is as delicious as it is resourceful – he uses Bramley apples to make a simple compote, but reserves the cores and peel to make a delicious apple and hay granita. Throw in a smooth hay custard and crunchy burnt sugar tuile and you have a seriously impressive dessert.

A comprehensive guide to eating out in Cape Town by local foodie Sam Linsell including all restaurant types and bars. The full list is on DrizzleandDip

Apples take the throne with a royal combination of white chocolate crumbs, caramelized apple with cinnamon, luscious apple foam, and a delicate honey tuile.

Red apple tatin. Recipe creation by chef Michel Willaume. Chocolate decoration: Curvy leaf green.

This tarte tatin was inspired by William Lanagnère, a pastry chef in Paris who took the rustic French classic and turned it into something beyond elegant. I marveled at the perfect spiral of apples and figured he had been paying much closer attention in knife skills class than I did in culinary school! Then I realized there is a kitchen tool that creates delicate ribbons of apple. I bought one so I could create a version of this caramelized apple dessert at home.

'Crostata di Mele' at Quince in San Francisco. Really beautiful, tender little apple tart, garnished with huckleberries, Italian pistachio coulis, and olive oil sorbet.

Goat cheese creme brulee, mandarin sorbet, apple puree, bitter orange Cremeux , olive oil snow, orange

Brownie chocolat, orange curd, sorbet orange, Orange confite, déco