The fig, refreshed with fig leaf and blackcurrant, served with an almond ice cream with Joris Vée, pastry chef of La Grande Cascade.
This dessert is a nugget, you will love it!
Supplier Verger Saint-Eustache for the fig leaves.
Hibiscus powder internet or supermarket.
Here are the ingredients:
Meringue :
- 100g of egg whites
- 90g of caster sugar
- 90g of powdered sugar
Fig marmalade
- 300g fresh figs
- 9g of honey
- 5g of Chardonnay vinegar
- 2g of pectin NH
- 5g of caster sugar
Transparent opaline
- 150g white fondant
- 100g glucose
- 6g of cocoa butter
- 1g of fine salt
Fontainebleau fig leaves
- 370g of 35% cream
- 33g fig leaves
- 370g 35% cream
- 90g egg whites
- 370g plain yogurt
- 40g acacia honey
- 50g gelatin mass
Blackcurrant juice
- 250g frozen blackcurrant balls
- 25g caster sugar
Starchy blackcurrant juice
- 100g blackcurrant juice
- 1g of potato starch
Click below to see the recipe in video :
