Dulcey Chocolate with Fig, Blackcurrant and Almond Recipe

Name: Dulcey Chocolate with Fig, Blackcurrant and Almond Recipe
Ingredients: 113g of whole milk; 6g of liquid glucose; 193g of Valrhona Dulcey chocolate, melted; 2g of powdered gelatine, mixed with 10ml water; 227g of whipping cream; 130g of figs, ideally Solliès figs, finely chopped; 15g of blackcurrant purée; 12g of caster sugar; 60g of fig purée; 1 orange, zested; 1g of pectin; 7ml of water; 50g of blackcurrant purée; 15g of sugar syrup; 205ml of water; 75g of caster sugar; 43g of dextrose; 2g of Super neutrose; 280g of fig purée; 150g of blackcurrant purée; 18g of unsalted butter, chilled; 14g of icing sugar; 8g of egg; 5g of ground almonds; 36g of T45 flour; 1 pinch of salt; 2 figs, cut into wedges; 10 sticks of Valrhona Dulcey chocolate, (optional)

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For a beautiful dessert that'll challenge your skills in the kitchen, look no further than this celebration of autumnal fruit from Andrew Gravett. Dulcey chocolate, figs and blackcurrants are...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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