Blackcurrant/fig compote
- 125 g ripe figs
- 25 g blackcurrant
- 1/2 vanilla bean
- 5 g hazelnuts
- 5 g honey
Blackcurrant Sorbet
- 75 g blackcurrant
- 75 g blackcurrant pulp
- 35 g water
- 45 g superfine sugar
Figs
- 20 figs
- 8 fig leaves
- 40 g hazelnut powder
- 1 drizzle olive oil
- 1 tablespoon honey
- 10 g hazelnuts
- 20 blackcurrants
Instructions
Step 1: Blackcurrant/fig compote
Preheat the oven to 180 °C (thermostat 6). Wash and cut the figs into pieces. Wash the blackcurrant and remove the berries from the stalks. Split the vanilla bean and the hazelnuts. Place all of the ingredients into a pot, cover, and bake for 1 hour, mixing from time to time. You should end up with a fairly dry compote.
Step 2: Blackcurrant Sorbet
Wash the cassis and remove the stalks. Make a simple syrup by mixing the sugar and the water in a pot, then bring to a boil. Add the blackcurrant and the blackcurrant pulp. Place the mixture into an ice cream maker.
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
