The Creations

Plated desserts

Violet Fig

Descriptive diagram

Violet fig, fromage blanc sorbet

Mascarpone emulsion

Mascarpone
Lemon
Egg yolks
Egg whites
Sugar

1000g
2
160g
360g
200g

Combine all the ingredients, blend and leave to rest for 24 hours. Pass through a chinois and then fill the siphon. Put in 2 gas cartridges and leave to one side.

Reduced violet fig purée

PONTHIER fig purée
Pectin
Inverted sugar
Sugar
PONTHIER lemon purée

1000g
8g
80g
80g
15g

Reduce the PONTHIER fig purée with half the pectin and the inverted sugar, then add the second half, the sugar and the PONTHIER lemon purée.

Cinnamon crumble

Ground almonds
Icing sugar
Flour
Butter
Ground cinnamon

100g
100g
100g
100g
SQ

Combine all the ingredients together and chill. Pass through a wide-holed sieve or a large grater to obtain regular shavings/pieces. Bake in the oven at 160°C for 20 minutes.

Fromage blanc sorbet

40% fat fromage blanc
Sugar
Water
Glucose
Stabilizer
Dextrose
PONTHIER lemon purée

1000g
230g
330g
60g
4g
60g
20g

Heat the water and the sugar to 45°C and add the dry ingredients. Bring to a simmer then pour over the fromage blanc and the PONTHIER lemon purée. Mix, leave to rest then churn.

Caramelised cereals

Cereals
Sugar syrup

300g
50g

Combine the cereals with the sugar syrup and bake in the oven at 120°C for 30 minutes.

Assembly

In a deep dessert dish, make a rosette of the reduced violet fig purée and cover it with the mascarpone emulsion. Place a quenelle of fromage blanc sorbet on the dome, sprinkle with cinnamon crumble, caramelised cereals and icing sugar.