Called the Bordeaux round
From Yannick Colombie, the fig, roasted in reduced Banyuls vinegar, refreshed with a lemony cow's curd & muscovado niac .
Ingredients: for 6 plates
- 250 g of figs
- 200 g of cow's curd
- 1 lemon
- 100 g of sugar
- 200 g of cow's curd
- 100 g of Banyuls
The preparation
- Make a fig confit by adding minimal sugar to your fruit and leave to stew over low heat for 15-20 minutes, then refrigerate.
- Then make a reduced vinegar based on red wine vinegar, muscovado sugar, Banyuls wine and leave to cook gently overnight.
- Brush this vinegar on the fruit before cooking at 180 degrees for 7 minutes and brush again when removed from the oven.
- Zest a lemon into cow's curd.
- Make a very thin gavotte tile in the shape of a flower. The important thing is to have a very crispy and preferably thin tile/biscuit.
- To serve, place the lemon curd at the bottom of the plate, arrange the still warm roasted fruit and slices of fresh fig.
- Add the fig compote to the center, a sorbet, sprinkle with muscovado sugar to "season the dessert" as well as a little cooking juice from the roasted figs and the tuile to finish.
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Enjoy your meal.