Plated Dessert · Fig, Raspberry, Hazelnut & Vanilla

A plated dessert inspired by a deconstructed tart, where the sweetness of fig and the acidity of raspberry meet the indulgence of hazelnut and the aromatic notes of vanilla.
 

Products used:

Plated dessert with fig, raspberry, hazelnut and vanilla

1. Raspberry Gel

Ingredients

  • 200 g raspberry purée
  • 20 g caster sugar
  • 5 g lemon juice
  • 5 g NH pectin

Method

  1. Pour the raspberry purée into a saucepan and gently warm it.
  2. Thoroughly mix the caster sugar with the NH pectin.
  3. Gradually add this mixture to the warmed purée, sprinkling it in while whisking to prevent lumps from forming.
  4. Bring to the boil and maintain a brief boil to activate the pectin.
  5. Add the lemon juice and mix thoroughly.
  6. Transfer to a container and leave to cool in the refrigerator until fully set.
  7. Just before use, blend with a hand blender until perfectly smooth, homogeneous and soft enough to pipe.

2. Fine Hazelnut Shortbread

Ingredients

Method

  1. Using the paddle attachment, lightly cream the butter and icing sugar in the bowl of a stand mixer.
  2. Add the almond powder, ground roasted hazelnuts, Welsh Fleur de Sel and Bourbon Vanilla Powder.
  3. Add the flour and mix until a sandy, homogeneous texture is obtained.
  4. Add the whole egg and mix briefly, only until fully incorporated. Do not overwork the dough to limit gluten development.
  5. Roll the dough between two sheets of baking paper to a maximum thickness of 1.5 mm.
  6. Refrigerate until firm.
  7. Cut into rectangles 3 to 4 cm wide, with varying lengths of 10 to 15 cm.
  8. Bake the shortbread rectangles in a preheated oven until evenly golden brown and crisp.
  9. Leave to cool completely on a wire rack before assembling.
  10. Plating note: varying the lengths creates an irregular, dynamic geometric composition on the plate.

3. Intense Hazelnut Cream

Ingredients

  • 250 g milk
  • 45 g egg yolks
  • 40 g caster sugar
  • 18 g cornflour
  • 2.5 g gelatine
  • 20 g unsalted butter
  • 30 g hazelnut praline
  • 30 g hazelnut paste
  • 150 g double cream, 35% fat

Method

  1. Heat the infused milk.
  2. In a mixing bowl, whisk the egg yolks and sugar until pale.
  3. Add the cornflour and mix until smooth.
  4. Gradually pour the hot milk over the yolk, sugar and cornflour mixture while whisking.
  5. Return to the saucepan and cook like a pastry cream, whisking constantly until thickened and the mixture reaches its first boil.
  6. Remove from the heat and add the previously rehydrated and squeezed gelatine.
  7. Add the butter, hazelnut praline and hazelnut paste.
  8. Blend with a hand blender until perfectly smooth and homogeneous.
  9. Cover with cling film in contact with the surface and refrigerate.
  10. Whip the 35% fat cream to a soft consistency.
  11. Once the hazelnut base has cooled and is perfectly smooth, gently fold in the whipped cream.
  12. Transfer to a piping bag fitted with the appropriate nozzle and refrigerate until assembly.

4. Hazelnut Praline

Ingredients

Method

  1. Spread the hazelnuts on a baking tray and roast at 150–160 °C for 15 to 20 minutes, until evenly coloured and intensely aromatic.
  2. In a heavy-based saucepan, make a dry caramel with the sugar.
  3. Cook until a light amber colour is obtained.
  4. Immediately pour the caramel over the roasted hazelnuts.
  5. Leave to cool completely until the caramel has crystallised and hardened.
  6. Break the mixture into pieces and place in a Robot-Coupe or another sufficiently powerful food processor.
  7. Blend gradually, scraping down the sides regularly.
  8. The mixture will successively go through the following stages: pieces → powder → paste → fluid praline.
  9. Add the Welsh Fleur de Sel.
  10. Continue blending until the praline is perfectly smooth, fluid and glossy.
  11. Transfer to an airtight container.

5. Assembly & Plating

 

Preparing the Plate

Method

  1. Bake the shortbread rectangles and leave them to cool completely.
  2. Place a leaf-shaped stencil on a flat plate.
  3. Dust evenly with Bourbon Vanilla Powder to create a dark, graphic pattern.
  4. Carefully remove the stencil, preserving the sharpness of the pattern.
  5. Using a knife or small spatula, visually define the plating axes along which the three shortbread rectangles will be positioned.




Plating

Method

  1. Pipe a regular line of intense hazelnut cream onto the plate.
  2. Place the first shortbread rectangle vertically, securing both ends with the cream to create an architectural element.
  3. Repeat the process along the other two cream lines, using three rectangles of different lengths to create an asymmetrical and dynamic composition.
  4. Using a piping bag fitted with a fine nozzle, pipe dots of raspberry gel alternately along the cream lines.
  5. Then add dots of hazelnut praline, varying their diameter slightly to create rhythm in the plating.
  6. Finish with the fresh elements: fresh fig wedges, halved raspberries and edible flowers.
  7. Check the overall balance of the plate and maintain a clear visual distinction between the different elements.