Smoked Honey Mousse with...Smoked Honey Mousse with Caramelized Figs & Red Miso Caramel

A sophisticated Michelin-star dessert blending delicate smoked honey mousse, warm caramelized Mission figs, umami-rich red miso caramel, and a crisp black sesame tuile.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheet in ice water for 5 minutes. Whip 200 ml of heavy cream to soft peaks and store in the refrigerator.

2. 02

   In a heatproof bowl set over simmering water, whisk the egg yolks and smoked honey continuously until thickened and reaching 75°C (167°F). Squeeze water from gelatin and whisk into the warm yolk mixture until dissolved. Remove from heat and cool to room temperature.

3. 03

   Gently fold the whipped cream into the cooled egg yolk mixture in three batches. Pipe into silicone sphere molds and freeze for at least 3 hours to set.

4. 04

   To make the miso caramel, melt 80g granulated sugar in a saucepan over medium heat until deep amber. Slowly stream in 150 ml heavy cream while whisking vigorously. Whisk in the red miso paste and 20g cold butter until smooth and glossy. Pass through a fine sieve and keep warm.

5. 05

   Preheat oven to 160°C (320°F). Prepare tuile batter by whisking egg white, powdered sugar, flour, and 20g melted butter until smooth. Spread paper-thin circles onto a silicone baking mat using a template, sprinkle generously with black sesame seeds, and bake for 6-8 minutes until golden crisp.

6. 06

   Just before serving, melt remaining butter in a skillet over high heat with 40g sugar. Place fig halves cut-side down and sear for 90 seconds until dark golden caramelization forms.

7. 07

   Unmold the smoked honey mousse spheres 15 minutes before plating to temper. Paint a swoosh of warm miso caramel on each plate, place the tempered mousse sphere in the center, arrange caramelized figs alongside, and carefully crown the mousse with a black sesame tuile.