Smoked Tonka Bean Cream...Smoked Tonka Bean Cream with Caramelized Figs & Lemon Verbena Granita

An exquisite multi-textured dessert balancing warm, aromatic smoked tonka bean cream with tender roasted figs and a crisp, refreshing herb granita.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring water and 50g of caster sugar to a simmer. Add fresh lemon verbena leaves, remove from heat, cover, and steep for 20 minutes. Strain, stir in lemon juice, pour into a shallow dish, and freeze for 3 hours, scraping with a fork every 30 minutes to form granita crystals.

2. 02

   In another saucepan, gently heat heavy cream with grated tonka bean until just simmering. Turn off heat and infuse for 15 minutes.

3. 03

   Whisk egg yolks with remaining 50g caster sugar until pale. Gradually pour warm cream over the yolks while whisking to temper. Return mixture to saucepan and cook over low heat until it coats the back of a spoon (82°C / 180°F). Pass through a fine-mesh sieve and chill completely.

4. 04

   Using a handheld smoking gun with applewood chips, gently smoke the chilled tonka cream for 5 minutes, then whisk until smooth.

5. 05

   Preheat oven to 200°C (400°F). Place halved figs cut-side up on a baking sheet, drizzle with wildflower honey and melted butter, and roast for 8 to 10 minutes until tender and caramelized.

6. 06

   To assemble, spoon a circle of cold smoked tonka bean cream onto each plate. Arrange warm caramelized fig halves on top, and finish with a mound of crisp lemon verbena granita alongside.