Madhu 'Art' Krishnan, 31

Last meal?
Nalli and bheja

Signature Recipe

Caramelised Fig Tian Teamed With Thyme And Vanilla Bean Glaze And Szechuan Peppercorn Sabayon

Ingredients
Fresh Figs 6 pcs
Toasted Hazelnuts 150 gms
Sweetened Whipped Cream 50 gms
Icing Sugar For Dusting
Crème Patissiere
Milk 250 ml
Custard Powder 2.5 gms / ½ Leveled Teaspoon
Cornflour 10 gms
Refined Flour 10 gms
Sugar 65 gms
Egg Yolks 2 nos.
Vanilla Bean ½ pod
Fresh Thyme 1 stalk
Vanilla Bean ½ pod
Saffron A Few Strands
Sugar 20 gms
Water 10 ml
Szechuan Pepper Corns 2 gms
White Wine 50 ml
Egg Yolks 2
Grain Sugar 20 gms

Note : While I would not recommend any substitute for the vanilla bean in the thyme and vanilla glaze, the same could be substituted with a drop or two of vanilla essence for the crème patissiere.

Method
To prepare the crème patissiere, whisk all the ingredients together and cook on a double boiler, whisking continuously, till a custard like consistency is achieved. Allow to cool till required.

To prepare the fig tian, thinly slice the figs and place on a baking tray. Dust lightly with icing sugar and bake in a preheated oven at 180c for 5 minutes. When cool, arrange in a ring mould, measuring 2" in a scallopine formation [over lapping slightly], reserving a few to finish the tian.

Pound half the hazelnuts into a thick paste and mix into the crème patissiere with the reserved toasted hazelnuts and gently fold in the whipped cream.

Spoon the hazelnut cream into the fig lined ring mould and arrange the reserved fig slices on top of the mousse, chill till required.

To prepare the thyme and vanilla bean glaze, pick the fresh thyme and simmer the leaves with the vanilla bean pod, saffron, sugar and water till flavourful.

For the Szechwan peppercorn sabayon, simmer the peppercorns with the white wine till the wine has reduced by half and transfer the bowl to a double boiler.

Whisk in the eggs and grain sugar and cook until when whisked you can see the bottom of the bowl. Pour out the sabayon from the bowl to prevent further cooking and keep warm.

To assemble the dessert, demould the fig tian and place on a plate.

Place the ebony and ivory chocolate plaque and cigar on the plate.

Pour the thyme and vanilla glaze and peppercorn sabayon around the tian.