Gastronomixs

Ice-cold fig pearls

Creation by Takis Panagakis, Elea restaurant, Rijswijk, the Netherlands.

Ice-cold fig pearls

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Ingredients

100 

g

cream

2

leaves

gelatin

50

g

milk

250

g

fig purée

Preparation method

  • Heat the milk and dissolve the gelatin in it. Set to cool to room temperature.
  • Add the cream and fig purée and then transfer the mixture to a siphon.
  • Drip pearls into liquid nitrogen and freeze briefly.
  • Leave in the freezer for several hours to reach a suitable temperature for eating. The pearls are too cold to eat straight from the liquid nitrogen.

Serving suggestions

  • As a component in a dessert, e.g. with other components of fig, raspberries, and honey.

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