Figs with milk vacherin, brown butter and jasmine ice cream

Figs with milk vacherin, brown butter and jasmine ice cream

By
From
Marque
Serves
10
Photographer
Stuart Scott

There are many ways to make a vacherin but they all have in common meringue, fruit and cream. Australia’s national dessert, the pavlova, could even fit into this family of desserts. As is the way at Marque, this dessert references the original form but plays with the elements. The most important thing to know is that it is absolutely delicious.

Ingredients

Method

  1. Begin this recipe one day in advance. To make the jasmine ice cream, whisk together 100 grams caster sugar and 6 egg yolks in a large bowl until pale and creamy. Bring 125 millilitres pouring cream and 625 millilitres milk to the boil in a saucepan with 30 grams jasmine tea leaves, then pour the hot mixture over the egg mixture, whisking constantly until combined. Return to the saucepan over a moderate heat. Stir constantly with a rubber spatula until the custard reaches 85ºC, then hold this temperature for 3 minutes. Pour the custard into a clean bowl and cool over ice, stirring regularly until chilled. Refrigerate for 12 hours to allow the flavours to mature. Pass through a chinoise and pour into a Pacojet beaker. Freeze until solid. Churn in the Pacojet just prior to serving.
  2. To make the milk vacherins, preheat a convection oven to 70°C. Combine 50 grams glucose and 500 millilitres milk in a small high-sided saucepan and heat to 85°C while frothing with a wand blender. Aim to produce a dense, stable foam. Line baking trays with baking paper. Spoon the milk foam onto the trays, forming small ‘cookies’ with a diameter of 4 centimetres. Ensure the cookies are spaced apart by at least 3 centimetres as they will spread. Bake for 4 hours, or until dried and crisp. Open the oven door once every 30 minutes to release any steam.
  3. To make the beurre noisette emulsion, melt 250 grams unsalted butter in a small saucepan and cook until it is at beurre noisette stage. Add 500 millilitres water, 80 grams caster sugar and 2 split vanilla pods. Bring this mixture to the boil. Prepare a cornflour slurry with 2 tablespoons cornflour and 3 tablespoons water. Add the slurry to the boiling butter mixture and whisk while bringing the mixture back to the boil. Remove from the heat and add 2 teaspoons xanthan gum. Blend with a wand blender. Chill the mixture to 4°C and blend again before storing in a squeeze bottle.
  4. To make the maple powder, heat 200 millilitres maple syrup in a heavy-based saucepan and cook over a moderate heat until it reaches 150°C (hard crack). Pour into a tray lined with baking paper and allow to cool and harden. Break the caramel into small pieces and blend in a food processor with 1 to 2 cups Malto (Texturas) until pulverised into a fine, non-sticky powder. Store in an airtight container in the freezer.
  5. Before serving, slice 10 very ripe figs into discs about 1 centimetre thick.
  6. To serve, layer the beurre noisette cream with the fig slices and milk vacherins to make two layers. Finish with a dusting of maple powder and a quenelle of the jasmine ice cream.
Tags:
Marque
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