Toma Todorovic

Fig Cordial with Fig Leaf-Infused Milk Clarification:

 

1. Prepare the Figs:

Preheat your oven to 200°C. Slice the figs halfway through into quarters and lightly sprinkle them with sugar. Roast for 10 minutes, or until golden.

2. Extract the Pulp:

Once roasted, scoop out the pulp from the fig skins and set the skins aside for later use.

3. Make the Fig Purée:

Weigh the fig pulp, and add 75% of its weight in golden unrefined sugar. Place the mixture in a Thermomix and blend at 37°C, medium speed, for 5 minutes to create a fig purée.

4. Balance with Water:

Measure the weight of the purée, then add an equal amount of water to achieve a 1:1 ratio. Blend again until smooth.

5. Acid Adjustment:

Weigh the mixture and incorporate 0.75% of the total mass in malic acid and 0.75% in citric acid. Blend until a thick fig cordial is formed.

6. Prepare the Milk Infusion:

In a saucepan, add full-fat milk amounting to 30% of the weight of the fig cordial. For every 100g of milk, add 10g of fresh fig leaves. Heat the mixture over medium heat until the milk reaches boiling point.

7. Cool and Steep:

Remove the saucepan from the heat and let the milk and fig leaves cool down for 10 minutes. Remove the fig leaves and save them for later.

8. Curdling Process:

Combine the fig cordial and the infused milk. Allow the mixture to curdle over 24 hours at room temperature.

9. Clarification:

Strain the curdled mixture through a coffee filter until clear liquid begins to drop.

 

Fig Leaf-Infused Vanilla Honey Ice Cream:

1. Prepare the Fig Leaves:

Heat a cast iron skillet or grill to medium heat. Lightly warm the fresh fig leaves for about 1 ½ minutes, turning them occasionally until they are slightly dried and fragrant. If your pan isn’t large enough, heat the leaves in batches.

2. Infuse the Cream and Milk:

Place the warmed fig leaves in a medium saucepan. Add 1 cup (250ml) of heavy cream, 1 cup (250ml) of whole milk, the sugar, and a pinch of salt and one vanilla pod cut in half and extracting the beans. Heat the mixture until the cream is warm and the sugar is fully dissolved. Remove the saucepan from heat, cover, and let the mixture infuse for 1 hour at room temperature.

3. Extract the Fig Leaf Flavor:

After an hour, remove the fig leaves and the vanila pod using a slotted spoon, pressing them to extract as much flavor as possible into the cream and milk mixture.

4. Prepare the Ice Bath:

Set up an ice bath by filling a large bowl halfway with ice and water. Place a medium bowl over the ice and pour the remaining 1 cup (250ml) of heavy cream into it. Set a mesh strainer over the top of the medium bowl.

5. Make the Custard:

In a separate bowl, whisk together the 5 egg yolks. Reheat the infused cream and milk mixture over medium heat, then slowly pour it into the egg yolks while whisking constantly to temper them.

6. Thicken the Mixture:

Pour the egg yolk and cream mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture just begins to thicken. The temperature should reach 160°F (71°C). Immediately strain the custard into the chilled cream in the ice bath and stir in the warmed honey.

7. Cool and Churn:

Continue stirring the mixture gently over the ice bath until it is fully cooled. Cover and chill the mixture in the refrigerator for several hours or overnight.

8. Churn the Ice Cream:

Once chilled, churn the custard in your ice cream machine.

 

Dehydrated Fig Leaf Powder:

1. Dehydrate the Fig Leaves:

Place the fig leaves in a dehydrator set to 50°C. Allow them to dry for 1 hour until fully dehydrated.

2. Blend with Malic Acid:

Once the leaves are dehydrated, weigh them and blend with 0.5% of the total mass in malic acid until a fine powder is achieved.

3. Store Sous Vide:

Transfer the fig leaf powder into a vacuum-sealed bag and store sous vide to preserve its freshness and flavor.

 

Fig Skin Coasters:

1. Prepare the Fig Skin Mixture:

Place the fig skins in a blender. Weigh the skins, then add 1% of their mass in ascorbic acid and 0.1% xanthan gum. Blend until the mixture is smooth and well combined.

2. Dehydrate the Mixture:

Spread the fig skin purée evenly onto a sheet of baking paper. Place it in the dehydrator at 50°C. Dehydrate until the mixture is firm enough to cut into your desired shape.

3. Final Dehydration:

Once shaped, return the cut fig skins to the dehydrator at 50°C. Continue dehydrating until fully dry and crisp.

4. Storage:

Store the finished fig skin coasters in a dry, cool place, or vacuum-seal them sous vide to maintain their structure and longevity.

 

Milk Clarification Chip:

1. Prepare the Residue:

After clarifying the cordial, take the residue from the coffee filter and spread it evenly onto a sheet of baking paper, ensuring the layer is at least a couple of millimeters thick for adequate strength.

2. Initial Dehydration:

Place the baking paper with the residue in a dehydrator set to 50°C. Dehydrate until the mixture is firm enough to cut into your desired shapes.

3. Final Dehydration:

Once shaped, return the chips to the dehydrator at 50°C and continue dehydrating until they are crispy and fully dried.

4. Storage:

Store the finished milk clarification chips in a dry place, or vacuum-seal them sous vide to preserve their texture and freshness until ready for use as a garnish.