Fig and cheese dessert
For the
almond biscuit
ingredients :
- 200 g European butter
- 200 g Caster sugar
- 200 g Almond powder
- 3 Eggs
process :
For the
crumble
ingredients :
- 100 g European butter
- 100 g Oats
- 100 g Caster sugar
- 50 g Flour T55
- 5 g Fleur de sel
process :
Mix all ingredients together to a fine crumble. Spread over a baking tray.
Bake at 165°C for 10 to 15 minutes.
For the fig
marmalade
ingredients :
- 355 g Sicoly® purple fig purée
- 300 g Caster sugar
- 50 g Glucose
- 7 g Yellow pectin
- 5 g Citric acid
- 2 Fresh figs
- 1 drop Red colouring
process :
Mix 50 g of sugar with the pectin in a separate bowl. Heat SICOLY® fig purée to 50°C and add the sugar and pectin mix little by little.
Increase the heat and add glucose and the rest of the sugar. Cook to 103°C and leave to cool down. Mix with the fresh figs until smooth.
For the mascarpone
mousse
ingredients :
- 450 g Cream 35%
- 50 g Sicoly® purple fig purée
- 2 Tahiti vanilla pod
- 120 g Caster sugar
- 120 g Egg yolks
- 6 g Gelatin sheets bronze
process :
Bring cream, SICOLY® fig purée and Vanilla pods to a boil. Pour the mixture over the egg yolks and sugar. Temper to 83°C.
Add the gelatin and let it set overnight. The day after, whip together with mascarpone.
For the
chocolate box
ingredients :
- 400 g White chocolate
- 400 g Caramel chocolate
process :
Mix both chocolates together and temper. Mould into a box-shaped mould.
Colour with cocoa colouring after crystallisation.
Assembly &
finishes
Cut the almond biscuit and place at the bottom of the chocolate box. Place the crumble on top. Pipe a large amount of fig marmalade on top.
Fill the box until the top with the whipped mascarpone mousse and close the chocolate box.