Fig and cheese dessert


Ingredients

Sicoly


No added sugar frozen purple fig purée

For the

almond biscuit


ingredients :

  • 200 g European butter
  • 200 g Caster sugar
  • 200 g Almond powder
  • 3 Eggs

process :

In a stand mixer, using the paddle, mix butter, sugar and almond flour together. Add the eggs one by one. Spread out into a baking tray lined up with Silpat® or baking paper.
Bake at 190°C for about 10 minutes depending on the thickness.​

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.