1 000 g White couverture
200 g Cocoa butter
100 g Chopped walnuts from Périgord
sQ Purple colouring
Purple fig high fruit compote
This purple fig compote is made from carefully selected figs sourced across the Mediterranean basin, with part of the fruit processed at our Andros facility in southern Spain. With its high fruit content (80% figs) and lightly sweetened recipe, it highlights the fruit’s natural flavour. Carefully prepared to preserve the texture and pulp of the fig, it delivers a delicate and authentic taste that is less sweet than traditional fig preparations. A versatile solution that gives professionals complete freedom for both sweet and savoury creations.
Heat the water. At 25°C, add all the sugar. At 45°C add the previously mixed stabilising agent with 10% of the sucrose weight. Pasteurise at 85°C. Rapidly cool to 3°C. Leave to age for 4 hours at least then add the puree, blend and churn.
2. WALNUT BISCUIT
Using a stand-mixer, whip the egg with sugar then gradually add the flour, baking powder, salt, walnut powder, vanilla and the melted butter. Pour in a square on 2mm height and bake at 180°C for 10 min.
3. MASCARPONE ICE-CREAM
Heat the milk. At 25°C, add the milk powder and sugar. At 35°C, add the mascarpone. At 45°C add the previously mixed stabilising agent with 10% of the sucrose weight. Pasteurise at 85°C. Rapidly cool to 3°C. Leave to age for 4 hours at least then add the fromage blanc, blend and churn.
4. FIG CONFIT
Mix all ingredients, pour at 2mm thickness and freeze.
5. CRISPY WALNUT COATING
Melt the couverture. Add the cocoa butter, coating and mix. Add the chopped walnuts before using. Use at 32°C.
6. ASSEMBLY
On a silpat tray of 0.6cm height, spread a layer of mascarpone ice-cream and freeze. Place a walnut biscuit then freeze again and place the fig confit. Freeze, unmold, cut out the insert to fit in the lolly tins. Once the fig sorbet is churned, pipe in the lolly tins at 1/3, place the insert, the stick and pipe the sorbet to fill all the tin. Smooth the top and freeze to the core. Unmold and coat.
A creation by
Yoann Hasselbein
Pastry and Ice cream maker chef at the Glacier Ness in Frejus. He has been member of the French team of Gelato World Cup 2020 and wins the Senior’s “Glacetronomes” Trophy this year, a French ice carver competition.
