Roasted Black Fig &...Roasted Black Fig & Whipped Goat's Curd Parfait with Port Reduction and Walnut Tuile

A sophisticated Michelin-level dessert juxtaposing tangy, velvety whipped goat's curd against caramelized Black Mission figs, a spiced ruby port glaze, and fragile walnut tuile crisps.

Ingredients

Cooking Instructions

1. 01

   Prepare the goat's curd mousse: In a small saucepan, gently warm 30ml of the heavy cream with 30ml acacia honey until just steaming. Whisk in the bloomed, squeezed gelatin sheet until fully dissolved. Remove from heat.

2. 02

   Pass the fresh goat's curd through a fine-mesh tamis into a bowl. Slowly temper in the warm cream mixture until emulsified and glossy.

3. 03

   In a separate chilled bowl, whip the remaining 120ml heavy cream to medium-soft peaks. Gently fold the whipped cream into the goat's curd in three additions. Transfer to a piping bag fitted with a round tip and chill for at least 2 hours to set.

4. 04

   Create the port reduction: In a small saucier, combine ruby port, star anise, cinnamon stick, and orange peel. Simmer over medium-low heat until reduced to a syrupy glaze consistency (about 40-50ml remaining). Strain through a fine sieve and allow to cool to room temperature.

5. 05

   Bake the walnut tuiles: Preheat the oven to 175°C (350°F) lined with a silicone baking mat. Whisk egg white and confectioners' sugar until frothy. Whisk in melted butter, then fold in walnut flour, all-purpose flour, and a pinch of Fleur de sel until smooth.

6. 06

   Spread thin, elongated leaf-like shapes of the tuile batter onto the silicone mat using an offset spatula. Bake for 6 to 8 minutes until uniformly golden brown. Immediately drape over a rolling pin while warm to form delicate curves; let cool completely.

7. 07

   Roast the figs: Preheat an oven broiler to high. Arrange halved figs cut-side up on a parchment-lined baking sheet. Drizzle with the remaining 15ml acacia honey. Caramelize under the broiler for 3 to 4 minutes until bubbling and slightly blistered at the edges.

8. 08

   Assemble and plate: Pipe clean quenelles or spheres of whipped goat's curd mousse onto each chilled serving plate. Arrange two warm caramelized fig halves adjacent to the mousse. Artfully drizzle the spiced port reduction around the plate, crown the mousse with a curved walnut tuile, and garnish with sprigs of micro shiso and a light flake of Fleur de sel.