Halve <quantity>1</quantity> apple, remove the seeds, and cut it into eights

Dilute <quantity>1<unit>tbsp</unit></quantity> of slaked lime into <quantity>1<unit>L</unit></quantity> of water

Place the apple in a bowl and cover it with the diluted solution. Let it sit for 30m until a thin, whitish film forms on the surface

Add <quantity>2<unit>cups</unit></quantity> of milk to a large pot

Add <quantity>2<unit>cups</unit></quantity> of walnuts

Add <quantity>8<unit>tsp</unit></quantity> of sugar and stir to combine

Bring to a boil over low heat, stirring to prevent sticking. Once the walnuts are soft, remove from the heat

Rinse the apple in clean water

Add <quantity>1<unit>L</unit></quantity> of apple cider and <quantity>1<unit>cup</unit></quantity> of sugar into a pot over low heat

Add the apple and bring it to a boil

Cook the apple for 10m, until tender, and remove from the liquid

Transfer the walnuts to a tall jug and blend with a hand blender until smooth

Strain through a fine mesh sieve. The walnut cream is ready

Reduce the cider until it thickens. If needed, adjust consistency by adding more apple cider ou apple juice. The apple cider jam is ready

Transfer the jam to a squeeze bottle

Generously fill the apple wedges with jam

Place a portion of the walnut cream in a dish and arrange 2 apple wedges on top

Garnish with mini sorrel and finely grate some winter truffle on top. The cider filled apple with walnut cream ready

Enjoy!