Dulcey Namelaka with Roasted...Dulcey Namelaka with Roasted Mission Figs and Buckwheat Sablé

An exquisite harmony of caramelized white chocolate namelaka, warm bay-leaf-infused black mission figs, delicate buckwheat shortbread, and a rich Pedro Ximénez reduction.

Ingredients

Cooking Instructions

1. 01

   To prepare the namelaka: Melt the Dulcey chocolate over a bain-marie to 45°C. In a small saucepan, bring the milk and glucose syrup just to a simmer; remove from heat and whisk in the bloomed, squeezed gelatin.

2. 02

   Pour the hot milk mixture over the melted chocolate in three additions, vigorously mixing with a rubber spatula to create a shiny, elastic emulsion. Pour in the cold heavy cream and emulsify with an immersion blender, keeping the blade submerged to avoid incorporating air bubbles. Cover surface with plastic wrap and chill for at least 12 hours.

3. 03

   To prepare the buckwheat sablé: In a stand mixer fitted with the paddle attachment, rub together the buckwheat flour, all-purpose flour, confectioners' sugar, sea salt, and cold butter until a sandy texture forms. Add the egg yolk and mix just until a cohesive dough forms.

4. 04

   Roll the dough between two sheets of parchment paper to 3mm thickness and chill for 30 minutes. Cut into four neat rectangles (or desired geometric shapes) and bake at 165°C (330°F) for 12–14 minutes until lightly golden and crisp. Allow to cool completely.

5. 05

   To prepare the roasted figs and reduction: In a small copper saucepan, simmer the Pedro Ximénez sherry and bruised fresh bay leaves until reduced by two-thirds to a glossy syrup consistency; discard the bay leaves.

6. 06

   Sprinkle the cut sides of the figs with turbinado sugar. Sear face-down in a hot dry skillet or caramelize with a blowtorch until caramelized and tender, approximately 1–2 minutes, then baste with a spoonful of the sherry reduction.

7. 07

   To assemble: Transfer the set namelaka to a pastry bag fitted with a smooth round tip. Pipe organic quenelles or dots onto the plate. Anchor a buckwheat sablé crisp alongside, arrange two warm caramelized fig halves, and finish with dots of Pedro Ximénez reduction and a pinch of Maldon salt.