Smoked Vanilla Cremeux with...Smoked Vanilla Cremeux with Roasted Figs, Pistachio Financier, and Bergamot Gel

An exquisite fine-dining dessert combining rich smoked vanilla white chocolate cremeux, warm nutty pistachio financier, caramelized black mission figs, and a bright, acidic bergamot fluid gel.

Ingredients

Cooking Instructions

1. 01

   Prepare the Bergamot Gel: Combine bergamot juice, water, 20g caster sugar, and agar-agar in a small saucepan. Bring to a boil while whisking continuously, boil for 1 minute, then pour into a shallow container and chill until completely set (approx. 30 minutes).

2. 02

   Blend the Bergamot Gel: Transfer the set gel into a high-speed blender and process on high until completely smooth and fluid. Transfer to a squeeze bottle and refrigerate until assembly.

3. 03

   Prepare the Smoked Vanilla Cremeux: Heat heavy cream, split vanilla bean seeds and pod, and smoked salt in a saucepan until scalding. Whisk egg yolks with 20g caster sugar in a bowl. Temper hot cream into the yolk mixture, return to saucepan, and cook stirring to 82°C (180°F).

4. 04

   Set Cremeux: Strain the hot crème anglaise over the chopped white chocolate. Let sit for 1 minute, then emulsify with an immersion blender. Pipe into silicone dome molds and freeze for 3 hours to set.

5. 05

   Bake Pistachio Financiers: Brown the butter in a pan until nutty and golden. Process pistachios in a food processor to a fine meal. Whisk egg whites, powdered sugar, almond flour, pistachio meal, and all-purpose flour together. Fold in warm brown butter. Pipe into small rectangular silicon molds and bake at 180°C (350°F) for 10-12 minutes until light golden.

6. 06

   Roast Figs: Slice figs in half, place cut-side up on a baking tray, drizzle with honey and scatter fresh thyme leaves over them. Torch with a pastry blowtorch or roast under a hot broiler for 3 minutes until caramelized and fragrant.

7. 07

   Plate Dessert: Unmold the smoked vanilla cremeux domes onto chilled dessert plates and allow 15 minutes to temper. Arrange warm pistachio financier bites and caramelized fig halves around the dome. Dot precise points of bergamot fluid gel on the plate, and garnish with fresh micro-thyme sprigs.