Smoked Tonka Bean &...Smoked Tonka Bean & Caramelized Fig Delice with Yuzu Gel

An avant-garde Michelin-caliber dessert balancing velvety smoked tonka bean panna cotta, sharp yuzu fluid gel, charred black mission figs, and an airy pistachio sponge.

Ingredients

Cooking Instructions

1. 01

   Warm the heavy cream and whole milk in a saucepan with grated tonka bean. Cold-smoke the liquid for 10 minutes using hickory wood chips in a smoking gun, then steep off heat for 20 minutes.

2. 02

   Bloom the gelatin sheets in ice water for 5 minutes. Reheat the smoked cream mixture with 50g caster sugar until dissolved, squeeze out excess water from gelatin, and whisk into warm cream until melted. Strain through a fine chinois into disc silicone molds and chill in the freezer for 2 hours until set.

3. 03

   For the Yuzu Gel: Combine yuzu juice, 50ml water, 30g caster sugar, and agar-agar in a small saucepan. Bring to a boil for 60 seconds while whisking continuously. Pour into a flat tray and chill until completely firm. Transfer the set jelly to a high-speed blender and process until slick and velvety smooth. Transfer to a squeeze bottle.

4. 04

   For the Pistachio Microwave Sponge: Blend pistachio paste, egg whites, and flour until homogeneous. Strain into an iSi cream whipper and charge with two N2O chargers. Shake vigorously, then dispense into paper cups with small base cross-slits. Microwave each cup on high power for 40 seconds. Turn upside down to cool, then tear into rustic bite-sized pieces.

5. 05

   Quarter the Black Mission figs, brush cut sides with wildflower honey, and glaze using a culinary blowtorch until caramelized and bubbling.

6. 06

   Unmold the frozen tonka bean delice onto the center of chilled ceramic plates, allowing it 10 minutes to reach serving temperature. Surround with warm caramelized figs and torn pistachio sponge. Pipe sharp dots of yuzu fluid gel across the plate and adorn with edible gold leaf and micro mint sprigs.