Structures of fig

Name: Structures of fig
Ingredients: 140 g Fig purée; 40 g Dark chocolate 51%; 500 g Fig purée; 270 g liquid cream; 20 g Invert sugar; 55 g Milk chocolate; 220 g glucose syrup; 1000 g Milk chocolate; 850 g Lightly whipped cream; 6 units.items Gelatine sheets; 360 g Almond flour; 360 g Icing sugar; 130 g Egg white; 130 g Egg white; 360 g Sugar; 100 g Water; 120 g Water; 50 g Fig purée; 300 g Silvia egg white powder; 1 Sugar; Silica gel; 2 Vanilla liqueur; 1 units.items Lime; 3.5 Sugar water (1:1); 4 units.items Figs; 30 ml Vanilla liqueur; 1 Glucose; 3.5 Fig purée; 200 g Dark chocolate; 90 g Sugar

A dessert in which various techniques and textures have been used based on fig.

Ingredients

140gFig purée

40gDark chocolate 51%

20gInvert sugar

55gMilk chocolate

500gFig purée

270gliquid cream

220gglucose syrup

1000gMilk chocolate

850gLightly whipped cream

6units.itemsGelatine sheets

360gAlmond flour

360gIcing sugar

130gEgg white

360gSugar

100gWater

120gWater

50gFig purée

300gSilvia egg white powder

Silica gel

1Sugar

2Vanilla liqueur

1units.itemsLime

4units.itemsFigs

3.5Sugar water (1:1)

30mlVanilla liqueur

1Glucose

3.5Fig purée

200gDark chocolate

75gcocoa powder

90gSugar

100gAlmond flour

20gFlour

Salt

130gEgg white

20gOrange compound

80gEgg yolk

coloring

500gblood orange purée

60gSugar

20gGlucose

1units.itemslarge (blood) orange

Grand Marnier

Orange

Sugar water (1:1)

Preparation

Mix all ingredients and heat to 104°C.

Heat the fig purée with the invert sugar. Pour this over the chocolate and fold until the chocolate is melted.

Let the fruit purée thaw, heat the purée with the glucose and the liquid cream.
Add the soaked gelatin sheets and pour this over the chopped chocolate.
At 35°C, add the whipped cream and pour into molds.

Place the ingredients for the almond base in a bowl and stir well.

Put the egg white in a stand mixer bowl. Heat the sugar and water to 118°C.
When the sugar is almost at 118°C, set the mixer to the highest speed. At 118°C, set the mixer to half speed and slowly pour the sugar syrup into the egg white. Let the machine run until the egg white is about 50°C.
First make a family by adding a third of the egg white to the almond base and then fold in the rest.
Put in a piping bag.
Pipe onto a baking tray and let stand for about half an hour.
Bake the macarons in a preheated oven at 120°C for 20 minutes.

Mix all ingredients with a whisk and then whip until airy in a stand mixer with a whisk (grease-free).
Pipe dollops of the mixture and dry at 85°C for about 2 hours.
Store in boxes, optionally with some moisture absorbers (silica gel beads).

Mix the sugar with the vanilla liqueur and the juice of one lime.
Cut the figs into wedges and remove the flesh from the skin.
Mix this with the sugar mixture and mash with a fork.

Heat the sugar water, fig purée, and glucose, add the vanilla liqueur, and pour over the chopped dark chocolate.
Add the cocoa powder last.
Churn in an ice cream machine.

Mix all ingredients in a blender, fill a siphon, and charge with 3 gas cartridges.
Poke a hole in a cardboard cup and fill the cup halfway with the sponge cake.
Cook for 35 seconds in the microwave at 1000 watts.