Summary

Ingredients

• Hazelnuts - panna cotta with fig jelly core:
• 300 ml cream
• 120 g hazelnuts, round
• 75 grams sugar
• 2 sheets gelatin
• 3 fig (s), soft
• 25 g suar
• 4 sheets gelatin
• Fig (s) - parfait with walnut brittle:
• 3 fig (s), soft
• 1 egg yolk
• 50 g suar, finest
• 100 g cream, whipped
• 2 fig (s), firm
• 12 walnuts
• 50 grams sugar
• Fig (s) - tartlets with chestnut cream:

For the ground:

• 2 biscuit (s), (cookies)
• 30 g chestnut (s), cooked, chopped
• 70 g couverture, whole milk
• 40 g butter

For the cream: (fig)

• 3 fig (s)
• 3 tablespoon heavy cream
• 40 g suar
• 80 g mascarpone
• 2 sheets gelatin

For the cream: (chestnut)

• 40 g chestnut (s), cooked, whole
• 80 ml milk
• 30 g mascarpone
• 30 g cream
• 100 g couverture, (whole milk)
• 1 tablespoon liqueur, (Licor 43)
• 30 g chestnut (s), cooked, chopped

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Instructions

1. For the hazelnut panna cotta with fig jelly core:
2. Bring the cream with the hazelnuts to the boil and let stand overnight.
3. Scrape out the flesh of the figs and strain them through a sieve. It should come out about 100 ml. Bring to the boil with 25 g sugar, allow to cool a little and dissolve the soaked 4 sheets of gelatine in it. Line a small-dia vessel with cling film and pour the fig jelly into it. Let it set in the refrigerator. Use an apple cutter to cut small pillars out of the jelly.
4. The next day, brush the cream and nut mixture through a hair sieve. There should be 200 ml of liquid, if necessary top up with cream. Bring to the boil with 75 g sugar, allow to cool a little and dissolve the two soaked gelatine sheets in it.
5. Place a column of jelly in a small glass and pour the panna cotta over it. However, this must not be too hot, otherwise the jelly core will melt. Let cool completely in the refrigerator and allow to solidify. Fall out of the jar.
6. If the nut taste of the cream is not intense enough, you can replace part of the sugar with hazelnut syrup.
7. For the fig parfait with walnut brittle:
8. Put the 3 soft figs through a sieve. Beat the egg yolks with the sugar and the fruit pulp over a hot water bath until creamy. The mass should reach a temperature of at least 70 °. Beat cold over an ice-water bath. Fold in the cream and the two firm figs cut into cubes. Fill into small molds and place in the freezer overnight.
9. Roughly chop the walnuts or just cut them in half. Caramelize the sugar in a pan and toss the walnuts in it. Let cool on oiled aluminum foil.
10. For the fig tart with chestnut cream:
11. For the base, crumble the cookies and mix with the chestnuts. Melt the butter with the couverture and add to the breadcrumbs mixture. Place small dessert rings on aluminum foil and spread the chocolate mixture on the base, press down firmly and let it set.
12. For the fig cream, scrape out the figs and simmer with the cream and sugar for five minutes and then leave to cool. Mix the fig cream with the mascarpone until smooth. Liquefy the soaked gelatine over low heat. Gradually stir in 3 tablespoons of cream, then stir into the rest of the cream. Put the fig cream on the chocolate base and let it set in the refrigerator.
13. For the chestnut cream, simmer the whole chestnuts with the milk for 20 minutes, then puree them (possibly adding additional milk). Heat the cream with the mascarpone and melt the finely chopped couverture in it. Mix with the pureed chestnuts and liqueur until smooth. Finally add the chopped chestnuts. Pour the last layer into the dessert rings and chill.
14. Arrange all dessert elements together.