Roasted Fig & Caramelized...Roasted Fig & Caramelized White Chocolate Spheres with Earl Grey Gel and Buckwheat Tuile

An exquisite multi-textured dessert featuring rich caramelized white chocolate mousse, sweet roasted Black Mission figs, vibrant Earl Grey fluid gel, and a delicate, nutty buckwheat crisp.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 120°C (250°F). Spread the white chocolate chips evenly on a silicone baking mat and roast for 30–35 minutes, stirring every 10 minutes, until deeply caramelized to a golden amber color.

2. 02

   Bloom gelatine sheets in ice-cold water for 5 minutes. Bring 100ml of heavy cream to a simmer, stir in the softened gelatine until dissolved, and pour over the hot caramelized chocolate. Emulsify with an immersion blender until silky. Allow to cool to 30°C (86°F).

3. 03

   Whip the remaining 200ml of heavy cream to soft peaks and gently fold into the caramelized chocolate mixture. Pipe into silicone dome/sphere molds and freeze for at least 3 hours until completely set.

4. 04

   For the Earl Grey fluid gel, combine brewed tea, caster sugar, and agar-agar in a small saucepan. Bring to a boil for 1 minute while whisking continuously. Pour into a shallow tray and chill until set firm. Transfer to a high-speed blender and process until smooth and glossy.

5. 05

   Increase oven temperature to 165°C (330°F). For the buckwheat tuile, whisk together buckwheat flour, confectioners' sugar, melted butter, and egg whites until smooth. Spread thinly using a stencil onto a silicone mat and bake for 6–8 minutes until crisp and golden brown.

6. 06

   Increase oven to 180°C (350°F). Slice Black Mission figs in half, drizzle with wildflower honey, and roast for 10–12 minutes until tender and glistening.

7. 07

   To plate: Unmold the caramelized white chocolate spheres 20 minutes prior to serving to allow them to temperate. Arrange two warm roasted fig halves around each sphere. Pipe dots of Earl Grey fluid gel around the plate, finish with a sprinkle of flaky Maldon sea salt, and crown with a shard of buckwheat tuile.