Charred Fig & Rosemary...Charred Fig & Rosemary Mousse Tart with Smoked Honey Gel

An avant-garde plated dessert featuring rosemary-infused white chocolate mousse, balsamic-charred figs, and a rich smoked honey gelée set upon a delicate pine nut sablé breton.

Ingredients

Cooking Instructions

1. 01

   For the Sablé: Cream the softened butter and powdered sugar together. Add the egg yolk, flour, and smoked sea salt, mixing until a smooth dough forms. Roll out between two sheets of parchment paper to 4mm thickness and chill for 30 minutes.

2. 02

   Cut the chilled dough into six 8cm discs. Bake at 170°C (340°F) for 12-15 minutes until golden brown. Let cool completely on a wire rack.

3. 03

   For the Rosemary Mousse: Bring 100ml of the heavy cream and the rosemary sprigs to a gentle simmer. Remove from heat, cover, and steep for 15 minutes. Strain the cream, discard the rosemary, and reheat the liquid.

4. 04

   Pour the hot cream over the chopped white chocolate and bloomed gelatin. Stir until completely melted and smooth, then let cool to room temperature.

5. 05

   Whip the remaining 100ml of heavy cream to soft peaks, then gently fold into the cooled rosemary-chocolate mixture. Pour into small silicone hemisphere molds and freeze for at least 3 hours to set.

6. 06

   For the Charred Figs: Toss the halved figs in the balsamic vinegar and wildflower honey. Sear cut-side down in a smoking hot cast-iron skillet for 1-2 minutes until deeply caramelized and slightly charred. Set aside to cool.

7. 07

   For the Smoked Honey Gel: Whisk the smoked honey, water, and agar-agar in a small saucepan. Bring to a boil for 1 minute, then pour into a shallow dish and refrigerate until set. Once firm, blend in a high-speed blender until a smooth, fluid gel forms. Transfer to a piping bag.

8. 08

   To Assemble: Place a sablé disc in the center of each plate. Unmold a rosemary mousse hemisphere and place it carefully on top of the sablé. Arrange two charred fig halves alongside the mousse.

9. 09

   Garnish the plate with artistic dots of the smoked honey gel, a sprinkle of toasted pine nuts, and delicate micro-basil leaves.