Petit BasqueSavoury recipe
Fig Pâte de Fruit
- Frozen fruit purée 100% : Fig - 200 g
- Frozen fruit purée, sugar added : Apricot - 50 g
- Sucrose - 30 g
- yellow pectin - 4 g
- Sucrose - 210 g
- Glucose syrup - 40 g
- Citric acid - 3.5 g
1. In a heavy saucepan, combine purées and heat to 40ºC/104ºF.
2. Combine first measurement of sucrose (1) and pectin and whisk into purées. Bring to a boil, stirring continuously.
3. Add remaining sucrose (2) and glucose. Cook to 106ºC/223ºF. Remove from heat and stir in citric acid.
4. Pour into a plastic lined 12cm square frame and allow to set.
In this step
- Unsalted butter (room temp) - 56 g
- Sucrose - 85 g
- Glucose syrup - 12 g
- Water - 12 g
- Almond (roasted and salted, coarsely ground) - 40 g
1. Melt the butter in a small heavy saucepan. Remove from heat and stir in sucrose, glucose syrup, and water. Cook, stirring occasionally, until the mixture reaches 150˚C/300˚F.
2. Remove from heat, stir in almonds, and spread out onto a Silpat lined half-sheet pan or marble to cool and harden.
Peach Vinegar Gastrique
- Frozen fruit purée, sugar added : White peach - 25 g
- Sucrose - 125 g
- Water - 75 g
- Peach vinegar - 45 g
1. Combine sucrose and water to moisten in a small saucepan. Cook to a very light caramel color.
2. Remove from heat, and slowly add vinegar and purée. Return to heat and cook to dissolve any hardened bits of sugar. Continue to cook to 105˚C/221˚F. Allow to cool.
In this step
- candied lemon (zest)
1. Cut a thin slice of the fig pâte de fruit and place on the plate. Arrange the sliced Petit Basque, broken Marcona praline, whole almonds, and pieces of lemon confit on and around the pâte de fruit.
2. Finish with a few drops of the peach gastrique, nasturtium leaf, and pimenton.