Caramelized White Chocolate Crémeux...Caramelized White Chocolate Crémeux with Roasted Figs and Thyme Sablé

An exquisite balance of roasted caramelized white chocolate crémeux, tender balsamic-glazed Black Mission figs, buttery lemon thyme sablé, and delicate walnut glass crisps.

Ingredients

Cooking Instructions

1. 01

   Caramelize the white chocolate: Preheat oven to 120°C (250°F). Spread chopped white chocolate onto a silicone baking mat. Bake for 35-45 minutes, stirring every 10 minutes with a dry offset spatula until deep golden amber. Transfer to a bowl.

2. 02

   Prepare the crémeux: Heat whole milk and 100ml of heavy cream to a gentle simmer. Whisk egg yolks in a small bowl, then temper with warm cream mixture. Return to low heat and stir continuously to 82°C (180°F) to form a crème anglaise. Remove from heat, dissolve bloomed gelatin, and pour through a fine chinois over the caramelized chocolate. Emulsify with an immersion blender. Whip the remaining 150ml cream to soft peaks and fold gently into the cooled base. Pipe into quenelle molds and chill for 4 hours.

3. 03

   Bake the lemon thyme sablé: Cream butter and powdered sugar until smooth. Incorporate flour, salt, and minced lemon thyme until a cohesive dough forms. Roll out between parchment sheets to 3mm thickness and chill for 30 minutes. Cut into 8cm discs and bake at 165°C (330°F) for 12-14 minutes until pale golden. Cool completely on a wire rack.

4. 04

   Prepare the walnut crisps: Melt isomalt in a small saucepan over medium heat until completely liquid and clear (160°C). Pour thinly onto a silicone mat, sprinkle immediately with crushed walnuts and a touch of sea salt, and cover with a second mat to press flat. Let cool completely, then shatter into delicate abstract shards.

5. 05

   Roast the figs: Toss halved figs with aged balsamic vinegar and wildflower honey. Place cut-side up on a baking sheet and roast at 190°C (375°F) for 8-10 minutes until caramelized and tender yet structurally intact. Strain and reserve the concentrated roasting jus.

6. 06

   Plate and assemble: Place a sablé disc slightly off-center on each chilled plate. Position an unmolded crémeux quenelle alongside the sablé. Arrange two warm roasted fig halves atop the sablé, drizzle with reduced balsamic fig jus, insert a walnut crisp shard into the crémeux, and garnish with fresh micro lemon thyme leaves.