Goats Cheese Mousse

• Place goat’s curd, crème fraiche and vanilla bean seeds in a saucepan and set over low heat to warm gently. Remove from heat, add lemon zest and honey and transfer to a bowl to cool down.
• Meanwhile, whip cream to soft peaks. Add whipped cream to cool goats curd mixture and fold to combine. Transfer to piping bag with round nozzle and set aside in the fridge.

Walnut Brittle

• Place a saucepan over medium heat to warm. Add sugar, a little at a time, agitating the pan, until all sugar has melted and caramelised.
• Remove from heat, add butter and allow to melt. Add walnuts and stir until well combined, returning saucepan to heat if necessary.
• Add bi carb soda and stir to combine. Pour onto piece of baking paper and allow to set.
• Once set, cut into small pieces.

Lemon Curd

• Place the butter and lemon juice in a saucepan and set over medium heat to warm.
• Meanwhile, place eggs and sugar in a bowl and whisk to combine.
• While whisking, slowly add hot lemon juice and butter to the eggs until all combined. Return mixture to the saucepan and set over medium heat. Cook, stirring, until mixture has thickened. Remove from heat and transfer to a cold bowl and refrigerate until cool. Transfer to a piping bag.

Lemon, Thyme & Honey syrup

• Place all ingredients in a saucepan and set over medium heat. Allow to simmer 5 minutes. Remove from heat and set aside to cool. Strain.

To serve

• Pipe goats cheese mousse into the bottom of a serving glass. Pipe dots of lemon curd on top. Add sliced figs and sprinkle with walnut brittle. Drizzle with syrup and sprinkle with thyme leaves.