The fig, refreshed with fig leaf and blackcurrant

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 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 :