Roasted figs with fig leaf crémeux, fromage blanc espuma and verjus
Method
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1. For the fig leaf crémeux, first make a crème anglaise. Bring the whipping cream and fig leaf powder up to the boil, then turn off the heat and leave to infuse for 5 minutes
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2. In a heatproof bowl, whisk together the egg yolk and caster sugar. Reheat the whipping cream until steaming then gradually pour it over the sugar and yolks, whisking constantly, until combined. Return to a clean pan and cook until it reaches 85°C, stirring constantly, then pour into a container to cool down to room temperature
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3. Once the crème anglaise is at room temperature, use a handheld blender to emulsify in the butter. Pour into 4cm silicone moulds, smooth the tops and freeze for at least 4 hours
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4. For the fromage blanc espuma, bloom the gelatine in iced water whilst you bring the cream cheese, milk and caster sugar to the boil
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5. Pour the contents into a blender and blend until smooth. Pour into a bowl set over a larger bowl half-filled with ice, then cool it down to 40°C, stirring regularly
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6. Squeeze the gelatine thoroughly to remove excess water and add to the mixture along with the xanthan gum. Use a handheld blender to blend the mixture until thoroughly combined and the gelatine has melted, then transfer to a container. Cover the surface with cling film to stop it forming a skin, cool to room temperature then chill in the fridge
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7. Once chilled, pour the mixture in a food processor and blitz to redistribute the ingredients then place in a siphon gun and charge with 2 cartridges. Shake well and store in the fridge until needed
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8. For the fig leaf oil, bring a pan of water to the boil and blanch the fig leaves for 20 seconds, then remove and squeeze them to remove as much water as you can. Place in a food processor or high-speed blender with the vegetable oil and blitz until smooth. Strain through a fine mesh sieve into a bowl, then transfer into a squeezy bottle and store in the fridge until needed (this will make more than you need)
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9. For the roasted figs, preheat the oven to 160°C. Place the figs cut-side down in a roasting tray and pour over a splash of verjus. Roast in the oven for 8 minutes, or until soft, then remove from the oven and leave the figs to cool in their liquor
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10. Once cool, drain the figs and reserve the liquid for drizzling over (you can place this in a squeezy bottle if you like). Return the figs to the oven to continue to cook until they turn slightly wrinkled – about 20 minutes – you can dehydrate these in a dehydrator for 4 hours at 60°C if you have one. Remove and leave to cool then store in the fridge until ready to serve
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11. To make the pouring verjus, pour the verjus into a blender with the xanthan gum. Blend until it begins to emulsify then, with the motor running, pour in the honey in a thin, steady steam and blend until smooth. Transfer to a jug or squeezy bottle and set aside until ready to serve
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12. For the tuile, heat all of the ingredients in a saucepan until they reach 160°C, then pour onto a non-stick baking mat. Once cool enough to handle, fold and stretch bits of the mixture into the shape you want – Rafael has wrapped it around a tube to make a spiral. Once set, dip lightly in icing sugar to lightly coat
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13. Remove the fig leaf crémeux discs from the freezer and unmould them onto a tray 15 minutes before you want to serve so they can come up to temperature
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14. To serve, roughly chop the figs and arrange some in the centre of a bowl. Drizzle over the reserved fig liquid. Place a fig leaf crémeux disc on top, then cover with the fromage blanc espuma. Pour the verjus around the edge of the dessert and drizzle over a little fig leaf oil. Garnish with bronze fennel sprigs, fig leaf powder, micro nasturtium leaves and the tuile