Recipe Baked Figs Sollies & pinenut, purple shiso Chantilly

To prepare this dish

Ingredient list

BAKED FIG SOLLIES

8 pce/s fig sollies
80 g local winter honey
40 g Elle & Vire gourmet butter 82% fat

PORT WINE AND FIG SAUCE

100 g porto rouge
50 g blackcurrant puree
100 g fig purée
10 g strawberry vinegar
5 g Elle & Vire gourmet butter 82% fat
SQ lemon extra virgin olive oil

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   BAKED FIG SOLLIES

   Take the fig’s top off, cut into quarters, half of the way down to create a flower petal.

   Put 5 g cube of butter in the middle, drizzle of honey.

   Wrapped with fig leaf, bake at 180°C for about 15 minutes. 

2. 2

   PORT WINE AND FIG SAUCE

   Reduce 100 g port wine to half.

   Add in the rest ingredients and bring to boil.

   Simmer for 20 minutes, cool down and keep in fridge overnight.

   Mix the sauce with olive oil, reserve in refrigerator until service.

3. 3

   PURPLE SHISO CHANTILLY

   Infuse purple shiso leaves in cold cream overnight.
   Strain on the other day. 
   To serve, whip the cream to soft peak with honey, lemon zest and mascarpone.

4. 4

   PINENUT STREUSEL

   Mix all together to homogeneous.

   Crumble the dough on a baking sheet, rest in fridge for 1 hour.

   Bake it at 180°C for 15 minutes.

   Cool down and keep in container.

5. 5

   ASSEMBLY

   Place 2 pieces of baked figs sollies on plate, sprinkle pinenut streusel on top. 

   Decorate with purple oxalis, gold leaf and blackcurrant sorbet. 

   Serve with purple shiso chantilly and port wine sauce.

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