Thanks to our fruit sourcing expertise and our proximity to key growing regions, we select purple figs from the Mediterranean basin, renowned for their aromatic richness and flavour quality. Part of the fruit is processed fresh at our primary processing facility in Spain, helping to preserve its full character. Its texture and flavour profile make it ideal for mousses, Bavarian creams and tartlets, as well as pairings with chocolate, raspberry and vanilla.
In a saucepan, combine the cream (1) with fig leaves, agar agar, and brown sugar. Bring it to a boil, then remove from heat and let it infuse for 30 minutes, covered. Strain the mixture through a fine mesh strainer and add the second portion of cold cream (2). Cover with cling film, making sure it touches the surface, and let it rest in the fridge for a few hours.
2. Fig-raspberry compote
Put the fruit purees in a mixing bowl. Mix the alginate and brown sugar, then pour it over the purees. Add a few fresh figs and blend everything together. Add the raspberries diced into quarters and gently mix. Pour the compote into molds and place in the freezer.
3. Assembly
Whip the cream until it reaches a foamy texture. Pour it into the molds and line the edges using a spatula. Place the compote insert and cover it with cream. Combine the two parts to form the rugby-shaped mold and decorate with fresh raspberries and figs.
A creation by
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.
