Preparation time: 30-40 minutes
Cooking time: 5 hours

Muscovado
Brown cane sugar produced from the sugar cane that grows abundantly on Mauritius. It is first crushed, then purified, filtered and crystallised using age-old methods. It contains the sun of the Indian Ocean and the sweetness of life in the tropics.

Fig marmalade

1. Clean the figs with a damp cloth. Chop the orange zest and blanch twice. 
2. Quarter the figs; place them in a saucepan with all the other ingredients. Cook like a light jam. The ideal is 40/45° Bx.

Dried figs

1. Clean the figs and place them into a 50° C oven for at least 5 hours.

Roasted figs

1. Place 4 figs on a baking sheet. Add a little butter and sugar to taste.Half cook them. Set aside.

Spiced caramel crust

1. In a small saucepan, cook the sugar until caramel-coloured; let cool slightly and blend in the reserved gingerbread powder. 
2. Pour onto a lightly greased baking sheet. When the mixture has hardened, grind to a powder in a blender.
3. Place the moulds on a greased baking sheet (I suggest stainless steel moulds or triangular templates, 9 cm per side.) Place a thin layer of caramel-gingerbread powder in each one. If you find they’re not holding together, increase the thickness of the powder.
4. Place in a 180° C oven until the caramel melts and binds everything together. 
5. Remove from the oven and unmould. Remove from the baking sheet once the crusts are cold.

Thickened milk cream

1. Mix the yogurt and melted gelatine into the cream. 
2. Whip the egg white and blend in the sugar. Gently fold both mixtures together.

Presentation

1. At the last moment, arrange little dabs and trails of pepper and orange, liquorice and juniper powders.
2. Top a caramel crust with some of the milk cream. Repeat with a second crust and more cream and top with a third crust. Place vertically on the plate.
3. Beside it, place a dried fig, a roasted fig and a little fig marmalade.