Velvety Dulcey Jelly Fig And Blackcurrant Compote

Made with Blond® Dulcey 35%

A recipe from Christophe DOMANGE

5 steps

For 20 cocktail glasses.

Recipe Step by Step


Speculoos Spread

70g dry butter 84% fat
70g non-refined cane sugar
20g molasses
18g whole eggs
6g whole milk
140g all-purpose flour
1g salt
2g cinnamon
5g oranges
2g baking powder

Rub the cold butter into the sugar, cinnamon, orange zest, salt, flour, baking powder and then add the eggs and milk. Leave to rest before rolling out. Bake at 150-160°C.

Fig And Blackcurrant Compote

425g Figs
70g sugar
7g pectin NH
4g orange zests
1g vanilla beans
170g fig pulp
85g blackcurrant pulp

Cut the figs into small pieces. Mix the sugar with the pectin NH. Place the pieces of fig, sugar, zests and pulps in a saucepan and heat gently. Add the sugar/pectin mixture, bring to the boil and cook for five minutes.

Velvety Dulcey Jelly

440g whole milk
315g water
30g dextrose
5g pectin X58
505g DULCEY 35%

Mix the dextrose with the pectin X58. Warm the milk and water and then whisk in the dextrose/pectin mixture. Bring to the boil. Leave to cool to 60°C. Gradually pour the hot liquid onto the melted couverture and stir in the center with a rubber spatula until glossy and elastic, signifying the emulsion process is underway. Continue gradually adding the liquid, taking care to preserve the texture. Leave to cool to 30°C and then use. To use later, reheat to 60°C and use at 30°C. NOTE: This preparation cannot be frozen.

Dulcey Speculoos Opalines

250g fondant
165g glucose
50g DULCEY 35%
5g lemon zests
60g Speculoos Spread
gold powder as required

Cook the fondant and glucose to 155-160°C. Add the Dulcey couverture and fresh lemon zests. Spread this light caramel onto a silicon mat and leave to cool. Crush the Dulcey caramel in a food processor with the Speculoos Spread and gold powder. Sprinkle this powder onto a silicone baking sheet. Use a toothpick to draw out the desired opal shape. Bake at 150-160°C until the sugar crystals melt again. Remove from the oven and store in a sealed container.

Fig Blackcurrant Coulis

40g Fig pulp
20g Blackcurrant pulp
20g Fig and Blackcurrant Compote

Blend all the ingredients together and set aside in the refrigerator.

Assembly and finishing

Temper some Dulcey couverture and then roll out between two plastic sheets. When almost set, cut out some 65mm diameter circles. Place 35g Fig and Blackcurrant Compote in the bottom of each verrine. Use a knife to place a circle of Dulcey chocolate on top of the compote. Leave to set in the refrigerator for a few moments and then pour some Dulcey Jelly at 30°C on top of each chocolate circle. Cover with food wrap and set aside in the refrigerator.When ready to serve, remove the verrines from the fridge and add some droplets of Fig and Blackberry Coulis on top of the jelly. Add some crumbs of speculoos. Decorate with a Dulcey Speculoos Opaline.