Fig and balsamic vinegar crisp

A fig crisp with the addition of balsamic vinegar for an intense flavour.

Creation by Philippe Favié, Latour* restaurant, Noordwijk, the Netherlands.

Fig and balsamic vinegar crisp

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12-year-old balsamic vinegar



apple juice

Preparation method

  • Cut the fig into 1.5mm thick slices on a meat slicer.
  • Mix the balsamic vinegar with the apple juice and place the fig slices in the marinade for five minutes to absorb the liquid.
  • Place the fig slices on a drying cabinet rack that has been sprayed with pan coating.
  • Place the rack on the drying cabinet tray with a silicon sheet placed on top of the fig slices to keep them nice and flat.
  • Dry them at 60°C for approx. five hours.
  • Store in an air-tight container with silicone granules.

Serving suggestions

  • As a crunchy component in a dessert, e.g. with pear and mascarpone.
  • As a crunchy component in a cheese dish.
  • As a crunchy component in a composition with poultry.

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