Experience a true Foodpairing dessert, a dish only made possible with the tamarind as its main ingredient.
The fruity connection between the fig and the tamarind complements the caramel notes of the other ingredients. Like chocolate and cream cheese, tamarind also has this roasted aroma. Furthermore, the spicy vanilla aroma found in both cream cheese and tamarind makes this recipe a delicacy.
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Preparations
Tamarind paste
- 100 g Water
- 50 g Tamarind
Boil the water and pour on the tamarind. Let cool and place the paste in the refrigerator overnight. Sieve.
Fig mousse
- 120 g Fig, jam
- 15 g tamarind paste
- 50 g Milk
- 50 g Cream
- 25 g Egg yolk
- 3 g Gelatine leaf, pre-soaked
- 125 g Cream, whipped
Heat the milk with the cream, egg yolks, fig jam and tamarind paste to 85 °C. Mix in the gelatin. Allow it to cool to 37°C. Add the cream and fold. Allow it to set.
Tuile
- 70 g White sugar
- 25 g Orange juice
- 1,5 g Tamarind paste
- 25 g Butter , molten
- 27 g Wheat flour
- Q.S. Quatre épices
Mix all the ingredients and let rest for 1 night. Rub some dough on a Silpat and bake until it is golden brown at 180°C. Allow it to cool a little bit. Cut into the desired shape.
Cream Cheese Mousse
- 110 g Milk
- 15 g Cream
- 25 g Egg yolk
- 25 g White sugar
- 10 g Cornstarch
- 140 g Cream cheese
Boil the milk with the cream, sugar, vanilla, egg yolk and cornstarch. Allow it to cool. Add the mascarpone and mix. Spoon on top of the gel and allow to set.
Chocolate Ice Cream
- 450 g Milk
- 150 g Cream
- 80 g Egg yolk
- 130 g White sugar
- 75 g Noir Selection
Mix the milk with the cream, sugar and egg yolks. Cook à la nappe. Pour on the chocolate and mix. Sieve. Let it cool. Turn to ice.
Don’t forget to check out our unique tamarind entree and cocktail!
Tamarind – Bacon – Lemongrass – Chinese Cabbage
Tamarind – Tomato – Tequila – Cinnamon
