Thyme and Honey Tuiles
Caramelised and Fresh Figs
- Preheat oven to 160°C fan forced.
- For the Honey Parfait, fill a medium saucepan one third full with water and bring to a simmer.
- Whisk honey, egg yolks and a small pinch of salt in a bowl until thoroughly combined.
- Place the bowl over the simmering water, ensuring the bowl doesn't touch the surface of the water. Whisk the yolk mixture until the mixture is thick and pale about 2-3 minutes. Remove from the heat and allow to cool in the fridge.
- Whisk the cream to soft peaks. Remove the egg mixture and whisk for about 20 seconds before carefully folding in the whipped cream.
- Pour into four 7cm disc shaped silicone moulds and set in the freezer until frozen solid, about 4 hours.
- For the Thyme Dust, combine all ingredients in a spice grinder and process to a powder. Set aside.
- For the Thyme and Honey Tuiles, place the egg whites, flour, sugar and honey in bowl and whisk to a thick paste. Whisk in the melted butter, thyme leaves, vanilla and salt.
- Place a silicone mat on a large, flat baking tray. Spoon about a third of the mixture onto the mat and spread in an even layer with a large offset spatula. The tuile should be spread thin enough to see the mat underneath.
- Bake for 12-14 minutes, until the entire tuile is a rich, golden brown. Remove from the oven and allow to cool completely. Snap the tuile or cut it into the desired shape. Repeat with the remaining mixture.
- Dust the tuiles with the Thyme Dust, a few thyme leaves and flowers and a light sprinkle of lemon zest. Set aside in an airtight container until ready to serve.
- To prepare the figs, slice each fig into 12 wedges. Set 12 wedges aside in the fridge and reserve for serving fresh.
- For the Caramelised Figs, combine lemon juice, vinegar and honey in a small bowl.
- Stand 12 wedges of fig, skin side down, on a lined oven tray. Brush the honey mixture over the flesh of the figs and caramelise with a blow torch. Set aside in the fridge to cool.
- To assemble, place 3 slices of fresh fig inside a 7cm cookie cutter and top with 3 of the caramelised fig slices. Press the figs gently into the circular shape of the cookie cutter before removing it. Repeat to make a total of 4 rounds.
- To serve, unmould the honey parfaits onto individual plates and allow to soften slightly. Using a wide metal spatula, lift the fig rounds on to the parfaits. Top with thyme dust and tuiles and serve immediately.