Smoked Vanilla Bean Mousse...Smoked Vanilla Bean Mousse with Roasted Figs & Bergamot Gel

An exquisite balance of rich smoked vanilla mousse, caramelized warm black mission figs, vibrant bergamot fluid gel, and delicate hazelnut tuiles.

Ingredients

Cooking Instructions

1. 01

   Bloom gelatin in ice-cold water. Bring 100ml cream and smoked vanilla seeds/pod to a simmer, remove from heat, cover, and steep for 10 minutes.

2. 02

   Strain cream, stir in squeezed gelatin sheets until dissolved, and pour hot liquid over chopped white chocolate. Emulsify with an immersion blender until smooth, fold in remaining whipped heavy cream (to soft peaks), and chill for at least 4 hours.

3. 03

   For the bergamot gel: Whisk bergamot juice, 30g sugar, and agar-agar in a saucepan. Bring to a boil for 1 minute while whisking constantly. Pour into a shallow tray to set, then transfer set gel to a high-speed blender and process until silky smooth. Store in a squeeze bottle.

4. 04

   For the hazelnut tuile: Melt butter with remaining 20g sugar and 10ml honey. Whisk in flour, crushed hazelnuts, and a pinch of salt. Spread thinly onto a silicone mat and bake at 175°C (350°F) for 7-8 minutes until golden. Cool completely and break into shards.

5. 05

   Halve figs, drizzle with remaining honey and balsamic vinegar. Roast at 200°C (400°F) for 5-6 minutes until slightly softened and warm.

6. 06

   To assemble: Pipe warm quenelles of chilled smoked vanilla mousse onto plate bases. Arrange warm roasted figs beside mousse, dot artistic dots of bergamot fluid gel, crown with hazelnut tuile shards, and sprinkle lightly with Maldon sea salt.