Bergamot Ivoire Crémeux with...Bergamot Ivoire Crémeux with Charred Mission Fig and Beurre Noisette Tuile

A refined modern composition featuring velvety caramelized white chocolate infused with Calabrian bergamot, paired with blistered figs, a tart hibiscus reduction, and fragile brown butter crisp.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheet in a bowl of ice-cold water for 5 minutes. In a heavy-bottomed saucepan, bring the milk, 150ml of cream, and bergamot zest to a gentle simmer, then remove from heat to steep for 10 minutes.

2. 02

   Whisk the egg yolks in a heatproof bowl. Reheat the milk-cream mixture to steaming, then slowly temper into the yolks while whisking constantly. Return the mixture to low heat and cook, stirring with a silicone spatula, until it coats the back of a spoon and registers 82°C (180°F).

3. 03

   Squeeze excess water from the gelatin and whisk it into the hot crème anglaise. Strain the custard through a fine chinois directly over the chopped white chocolate. Let sit for 60 seconds, then blend with an immersion blender without incorporating air bubbles. Fold in the remaining chilled heavy cream until glossy. Pour into quenelle silicone molds and freeze for 4 hours to set.

4. 04

   For the reduction, combine blackberry purée and dried hibiscus flowers in a small saucepan. Simmer gently over medium-low heat for 12 minutes until reduced by half into a glossy lacquer. Strain out the flowers, allow the reduction to cool, and transfer to a precision squeeze bottle.

5. 05

   For the tuiles, whisk the confectioners' sugar, egg whites, and flour until homogeneous. Slowly incorporate the cooled beurre noisette until a silky batter forms. Spread paper-thin through an arched stencil onto a silicone baking mat. Bake at 170°C (340°F) for 6–8 minutes until edges turn deep golden. Shape immediately around a small rolling pin while warm and allow to cool completely.

6. 06

   Dip the cut surface of each fig half into turbinado sugar. Caramelize the sugar with a kitchen blowtorch until bubbly and charred amber. Sprinkle lightly with Maldon sea salt.

7. 07

   To assemble, carefully demold the bergamot crémeux quenelles onto the center of chilled ceramic plates, allowing them to temper for 10 minutes. Arrange two charred fig halves alongside the crémeux. Draw a precise arc of hibiscus reduction around the plate, delicately anchor a beurre noisette tuile atop the crémeux, and garnish with micro bronze fennel sprigs.