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Plated desserts

Fig

Ponthier - Violet fig, fromage blanc sorbet
Descriptive diagram
Ponthier - Violet fig, fromage blanc sorbet

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.
Ponthier