Tompouce napoleon of milk chocolate and apple rosemary ice

Let the filo pastry thaw. Preheat oven to 150 ° C or gas oven 2. Roast rosemary and finely chop. Peel the apples and cut into pieces. Brice apple with 200 g of sugar, rosemary and 6 dl of water to the boil and boil until approx. 10 minutes. Soak in bowl with cold water gelatin for about 5 minutes. Mix apple mixture with a puree puree using a food processor. Cut out gelatin and roast in puree while stirring. Let cool. Melt butter in a pan or microwave. Cut sheets of filo dough into 6 rectangular pieces each. Grease the baking sheet with parchment paper. Place 4 pieces of filo dough on them. Cover with melted butter and sprinkle some cocoa and sugar. Put 4 pieces of filo pastry on top, cover again with butter and sprinkle with cocoa and sugar. Repeat, so that piles of 3 sheets of filo pastry originate. Bake golden brown in the middle of the oven for about 10 minutes. Let cool. Top break chocolate. Come in plenty of boiling water and let chocolate melt with stirring. Let it cool down until it becomes thickly liquid. Spread plastic foil on the worktop and spread chocolate onto a rectangular piece the size of sheet of filo dough. Let it set in about 10 minutes. Cut chocolate into 6 rectangular pieces, the same size as piles of filo pastry.

In apple mash, turn apple sorbet into sorbet ice cream for about 30 minutes (or allow apple sauce to freeze in approx. 3 hours and purée again after 2 hours with a hand blender). Place filo pastry leaves on six plates. Make 2 rollers of roll apple rosemary ice cream with ice cream roll on top. Cover with chocolate leaf.