507711655-Opera-Patisserie-Cedric-Grolet-1

FIGS
Serves 8
Preparation time: 30 minutes
Resting time: 2 hours plus 2 hours
For the fig shells
8 figs
For the fig sorbet
1 fig leaf
10 fresh round Bordeaux figs
(1 pound 2 ounces/500 g)
3 tablespoons (60 g) lavender honey
2¼ teaspoons (10 g) glucose powder
½ teaspoon (3 g) super neutrose
For the fig shells
Cut the tops off the figs at three-quarters of their height. Also trim the
base so that the figs can stand upright. Using a spoon, hollow out
the inside by removing a little of the flesh and set aside. Freeze the
fig shells and tops for 2 hours.
For the fig sorbet
Infuse the fig leaf in ¾ cup plus 1½ tablespoons (200 g) boiling water
for 20 minutes, pass through a conical sieve, then heat to 105°F
(40°C) with the honey. Add the glucose powder and super neutrose,
and boil for about 1 minute. In a mixing bowl, add the whole fresh
figs with the reserved flesh. Pour the syrup over, then use an