Tube de sucre et mousse légère au pain brûlé,
pâte de figues noires de Solliès,
et glace au lait concentré.
Recette présenté par le chef étoilé Jacques Décoret
Recipe for 8 people:
- Bread sugar tube :
Recipe and making of:
Mix 300g of fondant with 160g of glucose and 80g of sugar. Cook the whole at 170°, add 30 g of bread powder, let it cool down and then mix it. Sift the powder over a silicone foil and give it a rectangular shape. Cook it in the oven at 160° for a few minutes; once out of the oven, roll it over a tube and let it crystallize.
- Mousse of burned bread :
3 slices of burned (brown) pain de meule
40 g of yolks
30 g of sugar
3 g of gelatin leaves
140 g of whipped cream
Grill the slices of bread, soak them in 300 g of milk and 30 minutes later strain and reduce it down to 125g. Mix yolks and sugar, pour the boiling milk over it, cook it as a custard, add the soaked gelatine and blend the whipped cream. You will get a very scented and light cream and the grilled bread will taste like a praline…
- Solliès’ black fig in red wine :
0.5 l of red wine
75 g of sugar
1 star anis
1 clove
6 black pepper’s corn
1 split vanilla pod
1 cinnamon peel
300 g of black figs
Brew all the ingredients in the red win, reduce it by half, add the fresh figs, cover and cook slightly for 20 minutes. Cool it down, drain it and remove the spices. Chop the figs, pour the liquid over it and reduce it until the whole gets stewed as a compote.
- Ice cream with condensed milk :
400 g of whole milk
100 g of yolkss
250 g of Nestlé condensed milk
Zests of a lemon
Heat the milk and the zests of lemon, add the yolks and cook it as a custard. Let it cool down, add the condensed milk, pour it into the turbine and make the ice cream.
- Finishing and presentation:
Garnish the bottom of a plate with the pastry of figs in red wine. Lay the quarters of fresh figs. Fill each tube with the mousse of burned bread. Make the dumplings of ice cream and add a few dashes of cooked red wine.
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