Recipes
Chop the walnuts into a fine powder. In the beater bowl, combine the flour, baking powder, sugar, chopped walnuts, the first part of the pre- softened butter and the salt. Use the beater to obtain a crumbly texture. Drizzle in the eggs and the yolks whilst continuing to beat. Scoop out the dough using a scraper and knead. Finally, cover the dough with film and set aside for one hour. Roll the dough out to 4 mm thick using a rolling mill. Cook for 13 min at 170°C. Mix with the second part of the butter, melted. Roll out to 4 mm thick. Use a cutter to cut the dough out into a large rectangle of whatever size you like and cook for a second time for 3 min at 160°C.
Finely dice the fresh and dried figs. Heat up the fresh fig only. Sprinkle in the caster sugar and pectin NH mix stirring continuously. As soon as it reaches boiling point, cook for 2 min, stirring vigorously. Finally, drizzle a 1 cm thick rectangular outline of the same size as that of the digestive biscuit on a sheet of dipping paper. Cool in a blast chiller.
Soften the gelatine in cold water. Beat the egg yolks with the caster sugar until pale. Pat the gelatine dry and melt in a bain-marie with the lemon juice. Pour the melted gelatine into the egg yolk and sugar mix, then whisk well. Add the cream cheese, whisking continuously. Beat the liquid cream until it forms peaks. Gently fold into the previous mixture. Drizzle onto dipping paper in a 1cm thick outline of the same size as the two other elements previously mentioned. Leave to harden in the freezer for at least 2 hours.
Heat the water and the glucose. Sprinkle in the caster sugar and pectin NH mixture. Cook for 1 min. Add a drop of orange food colouring and two drops of purple food colouring to obtain a fig colour.
Roast the walnuts. Mix the water and sugar together in a copper pan. Bring to the boil to make a syrup, skim and wipe any mixture off the sides using a brush. Cook the syrup at 121°C and add the roasted walnuts. Combine and lightly caramelise. Fold in the salted butter once golden. Transfer the walnuts to a silicone baking mat and leave to cool. Once the walnuts have cooled, chop them using a slicer and set aside.
To finish, layer the different elements (biscuit, jelly, cream cheese) on top of each other. Cut into 2.5 cm x 2.5 cm squares. Pour the fig topping into a piston funnel and use to top each square. Finally, pour the chopped caramelised walnuts into a tray, and one by one place the fig squares into the nuts, covering the bottom of each square with caramelised walnuts. Present with a slim slice of fig iced.
