Smoked Rosemary Gelato with...Smoked Rosemary Gelato with Burnt Honey Roasted Figs and Walnut Sablé

An exquisite Michelin-caliber dessert featuring aromatic wood-smoked rosemary gelato paired with deeply caramelized wildflower honey figs, rich walnut sablé crumble, and delicate elderflower gel.

Ingredients

Cooking Instructions

1. 01

   In a saucepan, combine milk, heavy cream, and rosemary. Heat until scalding, then remove from heat. Cold-smoke the mixture using applewood chips for 10 minutes, strain, and let infuse.

2. 02

   Whisk egg yolks and 70g of caster sugar until pale and thick. Slowly temper the warm infused milk mixture into the yolks, return to low heat, and cook until it coats the back of a spoon (82°C/180°F). Chill and churn in an ice cream maker until smooth.

3. 03

   Prepare the sablé crumble by combining ground walnuts, flour, remaining sugar, and cold cubed butter. Rub together until pea-sized crumbs form. Spread on a baking sheet and bake at 175°C (350°F) for 12-14 minutes until golden brown.

4. 04

   For the fluid gel, bring elderflower liqueur and agar-agar to a boil for 1 minute while whisking continuously. Pour into a shallow tray to set in the refrigerator. Once firm, blend in a high-speed blender until silky and smooth, then transfer to a squeeze bottle.

5. 05

   In a small skillet, heat wildflower honey until dark amber and caramelizing ('burnt honey'). Add halved figs cut-side down and sear for 2 minutes. Remove from heat and finish with Maldon sea salt.

6. 06

   To plate: Scatter a bed of walnut sablé crumble off-center. Nestle two warm burnt honey fig halves onto the crumble. Dot the plate with elderflower fluid gel. Finish with a hand-spun quenelle of smoked rosemary gelato.