Fig, cherry and hazelnut bowl dessert
A creation of Johanna Le Pape
She is a pastry chef and world champion of “les arts sucrés” with past experience at the likes of Laduree and Alain Ducasse. Johanna believes in top-of-the-line pastry that is healthy, balanced, and light.
Ingredients
Gavotte
45 g Water
15 g Mixed flax seeds
50 g Whole sugar
25 g T80 flour
25 g Margarine
2 g Fleur de sel
260 g Water 2
Fig/cherry confit
50 g Fig puree
50 g Cherry puree
5 g Whole sugar
1,5 g Alginate
Sq Cherry high fruit compote
Hazelnut cream
80 g Water
25 g Hazelnut puree
20 g Whole sugar
15 g Small spelt flour
20 g Cocoa butter
Fig tree leaves sauce
200 g Almond milk
4 Fig tree leaves
30 g Honey
0.5 g Alginate
Sweetened purple fig puree
Our Andros Chef frozen purple fig puree is slightly sweetened and is processed with fresh figs in our plant in South of Spain. An Andros fruit sourcing which allows to obtain a savoury puree perfect for mousses, bavarois and tartlets. The purple fig puree gets better with chocolate, raspberry and vanilla. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Gavotte
Heat the water 1 and pour over the flax seeds. Leave to absorb for 1 minute. Add the sugar and the flour , then mix. In a saucepan, bring to the boil the margarine, fleur de sel and water 2. Pour over the first mixture, then drip down 160 g onto a 30x40 silpat® baking tray. Bake at 170°C for 18 minutes. Remove from the mould and roll around a rolling pin and let cool.
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Fig/cherry confit
Mix the sugar and the alginate, add the fruit purees and blend with an immersion blender for 1 minute. Add the cherry high fruit compote and refrigerate the whole.
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Hazelnut cream
Mix all the ingredients except the cocoa butter. Warm over, then bring to the boil. Pour into a mixing bowl and blend by adding in the melted cocoa butter. Refrigerate. Smooth out before use.
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Sautéed figs
Warm up all the ingredients in a saucepan with the pieces of fresh figs, then glaze them by spraying them with the cooking juice. Keep warm.
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Fig tree leaves sauce
Mix the whole in a blender for 1 minute and strain.
