Individual fig dessert comprising
- sponge cake soaked in syrup,
- diplomate cream,
- fig and raspberry compote,
– fig and raspberry jelly,
– a quenelle of raspberry sorbet.
Equipment used
– Individual pastry rings
– Tefal baking tray
– Silikomart quenelle mould
– Baking paper
– Angled spatula
– Rhodoid film, 4.5 cm high
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Ingredients
The sponge cake
✔1 egg
✔25 g of sugar
✔15 g of flour
✔15 g of cornflour
Diplomat cream
✔100 g of milk
✔15g of sugar
✔1 egg yolk
✔10 g of butter
✔10 g cornflour
✔liquid vanilla or a vanilla pod
✔1.5 g gelatine
+
✔65 g single cream
Assembly and decoration
✔Figs and raspberries
Fig and raspberry compote
✔60g puréed fig flesh
✔10g caster sugar
✔1g NH pectin
✔80g puréed raspberries
Fig and raspberry jelly
✔20g puréed fig flesh
v80g puréed raspberries
✔2g gelatine
The recipe
For 3 individual fig cakes
The sponge
✔1 egg
✔25 g of sugar
✔15 g of flour
✔15 g of cornflour
In a bowl, whisk the eggs and sugar together, place the bowl over a bain-marie and whisk until the mixture reaches 55°C.
Pour into the food processor bowl and whisk until completely cooled. The mixture will double in volume.
Next, sift the flour and cornflour over the mixture. Stir gently.
Pour onto a baking tray lined with baking paper. Smooth the surface with an offset spatula.
Place in an oven preheated to 210°C, then immediately reduce the temperature to 180°C and bake for 8–9 minutes. Once cooled, turn out onto a sheet of baking paper and carefully remove the baking paper used during baking.
Cut out circles that are slightly smaller than your individual dessert rings. Set them aside for assembly.
Fig and raspberry compote
✔60g puréed fig flesh
✔10g caster sugar
✔1g NH pectin
✔80g puréed raspberries
In a small bowl, mix together the caster sugar and the NH pectin.
In a saucepan, heat the blended fig pulp and raspberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Set aside to cool slightly until ready to assemble.
Diplomat cream
✔100 g of milk
✔15g of sugar
✔1 egg yolk
✔10 g of butter
✔10 g cornflour
✔liquid vanilla or a vanilla pod
✔1.5 g gelatine
+
✔65 g single cream
Heat the milk and vanilla in a saucepan. In a bowl, mix together the egg yolks, sugar and cornflour. Pour in the hot milk, stir, then return to the saucepan. Stir until the custard thickens. Remove from the heat, add the diced butter and the gelatine (which has been softened beforehand in a large bowl filled with cold water), then blend. Cover with cling film, ensuring it touches the surface, and leave the cream to cool completely.
Whip the liquid cream (min. 32% fat) using an electric whisk. Add the cooled pastry cream; it must be at the same temperature as the whipped cream.
Method
For the syrup
Pour 30g of caster sugar and 30g of water into a small saucepan and heat until it comes to the boil. Remove from the heat and add a small capful of alcohol. Mix well.
Place your dessert ring on your plate. Place a 4.5 cm high sheet of Rhodoid, secured with a piece of sticky tape.
Arrange the figs, cut into quarters, all around the edge. Place your first sponge cake layer at the bottom. Brush this layer with a sugar syrup flavoured with rum or kirsch.
Pipe some diplomat’s cream, fig and raspberry compote and a raspberry cut in half, cream, and the second sponge cake soaked in syrup.
Finish with a little cream. Smooth it out using an angled spatula, cover with cling film, then chill for at least 2 hours to allow the cream to set and give your strawberry cake its shape.
Repeat the process for each dessert.
Fig and raspberry jelly
✔20g puréed fig flesh
✔80g puréed raspberries
✔2g gelatine
Place the gelatine sheet in a large bowl of cold water.
Blend the figs and raspberries and pour them into a small saucepan. You can add one or two tablespoons of water if the mixture isn’t runny enough. Heat the mixture. As soon as it starts to boil, turn off the heat and add the well-squeezed gelatine off the heat. Stir. Leave to cool completely before pouring over the top of your fig tarts. I used a piece of Rhodoid film that was a bit taller to pour the jelly into. Chill in the fridge.
Arrange your figs on your plates. I decorated my serving plate with a compote of poached raspberries, using a Silikomart stencil. I added a quenelle of raspberry sorbet. I garnished it with a raspberry and a wedge of fresh fig.
Remember to remove the ring and the Rhodoid film before serving.
