Petit basque with fig pâté and almond praline

Name: Petit basque with fig pâté and almond praline
Ingredients: 200 g Fig purée; 56 g Unsalted butter; 240 g Granulated sugar; 40 g glucose syrup; 85 g Granulated sugar; 125 g Granulated sugar; 4 g yellow pectin; 12 g glucose syrup; 12 g Water; 3.5 g Citric acid; 50 g apricot purée; whole almonds (preferably Marcona almonds); Petit Basque; 45 g peach vinegar; 40 g roasted and salted almonds (preferably Marcona almonds); candied lemon; 75 g Water; nasturtium leaf; 25 g white peach purée; Smoked paprika powder

Recipe by Michael Laiskonis - Boiron.

Ingredients

200gFig purée

240gGranulated sugar

40gglucose syrup

4gyellow pectin

3.5gCitric acid

50gapricot purée

56gUnsalted butter

85gGranulated sugar

12gglucose syrup

12gWater

40groasted and salted almonds (preferably Marcona almonds)

125gGranulated sugar

45gpeach vinegar

75gWater

25gwhite peach purée

whole almonds (preferably Marcona almonds)

Petit Basque

candied lemon

nasturtium leaf

Smoked paprika powder

Preparation

Mix the purées in a pan and heat to 40°C.
Mix 30 grams of the granulated sugar with the yellow pectin and whisk into the purée.
Bring the mixture to a boil while stirring.
Add the remaining (210 grams) granulated sugar and the glucose syrup.
Bring to a boil again while stirring until it reaches 106°C.
Remove from the heat and stir in the citric acid.
Pour the mixture into a baking tray (12 cm diameter) lined with plastic wrap and let it set.

Melt the butter in a pan.
Remove the butter from the heat and stir in the granulated sugar, glucose syrup, and the water.
Bring the mixture to a boil while stirring until it reaches 150°C.
Remove from the heat and stir in the chopped almonds.
Spread the mixture over a baking mat and let it cool and harden.

Cook the granulated sugar together with the water in a saucepan until it reaches a very light caramel color.
Remove from the heat and gradually add the peach vinegar and purée.
Return to the heat and bring to a boil up to 105°C to dissolve any pieces of hardened sugar.
Let the mixture cool.

Cut a thin slice of the fig pâté and place it on a plate.
Then arrange some slices of Petit Basque, the broken almond praline, whole almonds, and pieces of candied lemon around the fig pâté.
Finish with a few drops of the peach vinegar gastrique, some nasturtium leaves, and a dash of smoked paprika powder.