Smoked Tonka Bean &...Smoked Tonka Bean & Roasted Fig Sphere with Buckwheat Crumble and Bay Leaf Gel

An avant-garde dessert featuring a velvety smoked tonka bean mousse enclosing caramelized roasted figs, set upon toasted buckwheat crumble and finished with a vibrant bay leaf fluid gel.

Ingredients

Cooking Instructions

1. 01

   Heat 100ml of heavy cream with the grated tonka bean until warm. Infuse off the heat for 20 minutes, then strain. Squeeze excess water from bloomed gelatin and dissolve into the warm cream before pouring over chopped white chocolate to emulsify.

2. 02

   Whip remaining 150ml cream to soft peaks. Cold-smoke the ganache mixture briefly if a smoking gun is available, then gently fold into whipped cream. Pipe into silicone sphere molds and freeze for 4 hours to set.

3. 03

   Toss quartered figs with wildflower honey and aged balsamic vinegar. Roast at 180°C (350°F) for 15 minutes until tender and caramelized; allow to cool.

4. 04

   Combine buckwheat flour, almond flour, Demerara sugar, and flaky sea salt. Rub in cubed cold butter until coarse crumble forms. Spread on a lined tray and bake at 160°C (320°F) for 12 minutes until golden brown.

5. 05

   Blanch bay leaves in boiling water for 10 seconds, shock in ice water, then blend smooth with 150ml water. Strain through fine mesh, stir in agar-agar, bring to a boil for 1 minute, and chill until set into a hard gel.

6. 06

   Blend the set bay leaf gel high-speed in a high-powered blender until ultra-smooth and transfer to a squeeze bottle.

7. 07

   To plate: Place a mound of buckwheat crumble off-center. Unmold the tonka bean sphere and set on the crumble. Arrange roasted figs alongside, dot with bay leaf fluid gel, and finish with a sprinkle of flaky sea salt.