Preparation time: 30-40 minutes
Cooking time: 5 hours
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.
- Clean the figs with a damp cloth. Chop the orange zest and blanch twice.
- Quarter the figs; place them in a saucepan with all the other ingredients. Cook like a light jam. The ideal is 40/45° Bx.
- Clean the figs and place them into a 50° C oven for at least 5 hours.
- Place 4 figs on a baking sheet. Add a little butter and sugar to taste.Half cook them. Set aside.
Spiced caramel crust
- In a small saucepan, cook the sugar until caramel-coloured; let cool slightly and blend in the reserved gingerbread powder.
- Pour onto a lightly greased baking sheet. When the mixture has hardened, grind to a powder in a blender.
- 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.
- Place in a 180° C oven until the caramel melts and binds everything together.
- Remove from the oven and unmould. Remove from the baking sheet once the crusts are cold.
Thickened milk cream
- Mix the yogurt and melted gelatine into the cream.
- Whip the egg white and blend in the sugar. Gently fold both mixtures together.
- At the last moment, arrange little dabs and trails of pepper and orange, liquorice and juniper powders.
- 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.
- Beside it, place a dried fig, a roasted fig and a little fig marmalade.
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