Fig & raspberry entremets Rugby World Cup
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
Fig Leaf Cream
(1)Cream (30% fat) 95 g
Fig leaf Sq
Brown sugar 20 g
Agar agar 1 g
(2)Cream (30% fat) 155 g
Fig-raspberry compote
Brown sugar 10 g
Alginate 2 g
Fig 1
Fresh raspberries 5
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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Fig Leaf Cream
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.
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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.
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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.
