Robert Wemischner

Yield: 12 servings; the recipe may be halved or quartered to yield small amounts of servings, as desired

equipment list:

Leaf-shaped tuile template with cutouts measuring approximately 4 inches long by 1-1/2 inches wide measured across the leaf at the widest point for the pine nut tuiles
Squeeze bottle for saucing the plates
For alternate presentation of the goat-cheese mascarpone crema: silicone plaque with twelve demispherical indentations, each measuring 2 inches in diameter

A fruit known in antiquity, figs were enjoyed by the ancient Romans who knew both the fresh and dried variety and took advantage of the inherent sweetness of the fruit at a time when processed sugar itself was a rare luxury. In the United States, the fresh fig market is small compared to the quantities of dried figs that are sold for use in the cookie making industry. There is no clearer announcement that high summer has arrived than featuring a fig-based dessert on the menu. With their succulent honeyed interior, fresh figs are particularly well suited to treating simply, the less manipulated, the better. Here, lobes of the fresh fruit are quickly pan seared in butter and honey and arranged around a mound of a mild flavored mixture of mascarpone and goat cheese. Completing the quartet of elements are two more entries from the Mediterranean pantry: pine nuts and basil. Usually more at home in a savory pesto, here the pine nuts stud a crisp cookie garnish which falls somewhere between a lacy florentine and a brittle. The basil appears in a sweetened syrup which dots the plate.

Caramelized Fresh Figs

Yield: twelve servings, one large fig each

• 340 grams: 12 Large fresh figs, ripe, either purple- or green-skinned variety
• 60 grams of Unsalted butter
• 60 grams of Sugar or honey

From the stem end, using a small sharp knife, separate each fig into five equal “petals.” In a heavy saucepan, melt the butter and sear each petal, turning once to brown both sides, adding sugar and honey. Caramelize briefly and then remove them from the pan. The fig petals should remain intact and should have a golden color on each cut side. Set aside. Tip: Alternatively, a torch may be used to caramelize the figs after they have been sautéed, if you would like the figs to have a deeper, more caramelized color.

Goat Cheese-Mascarpone Crema

Yield: Twelve servings, each 1.75 oz.

Filling for figs:

• 330 grams of Fresh soft goat cheese
• 240 grams of Mascarpone
• 60 grams of Simple syrup

In the bowl of an electric mixer, outfitted with the paddle attachment, cream the goat cheese and mascarpone until well blended. Add simple syrup and continue blending until well incorporated. Refrigerate mixture until ready to plate the dessert. Tip: Instead of piping the mixture free form into coiled pyramids for a rustic presentation, if desired, the mixture may be piped into small demispherical silicone molds and then frozen for easy removal. Once frozen, remove from the molds, place the crema mounds onto a parchment lined sheet pan and refrigerate until ready to serve the dessert.

Fresh Sweet Basil Sauce

Yield: approximately 5 ounces, twelve servings, less than ½ ounce per serving

• 36 Fresh basil leaves, washed and dried gently
• 120 grams of Simple syrup

Blanch basil leaves in boiling water just until they brighten in color. Drain immediately, place briefly in ice water to set the color. Remove from ice water, gently squeeze out excess moisture and place in the bowl of a food processor or blender with simple syrup. Process until small flecks of basil leaf remain. Transfer the mixture to a squeeze bottle, covered, and refrigerate until ready to plate the dessert.

Pine Nut Tuiles

Yield: Twelve small leaf shaped cookies, each measuring approximately 4 inches long by 1-1/2 inches wide measured across the leaf at the widest point, each weighing approximately 1 ounce

• 81 grams of Heavy cream
• 81 grams of Honey
• 20 grams of Corn syrup
• 120 grams of Granulated sugar
• 1 Pinch of Salt
• 30 grams of All purpose flour
• 1-1/2 ounces, total, using approximately 2 to 3 grams of pine nuts for each tuile
• 45 grams of Pine nuts, toasted in preheated 350 degree oven, until golden brown, about 5 minutes

In a small heavy saucepan, bring cream, honey, corn syrup and sugar to a boil. Remove from heat, stir in salt and flour and deposit each cookie onto the back of a Silpat lined baking sheet, using a leaf shaped template, measuring approximately 5 inches long (from point to point) by 1-1/2 inches wide, measured across the leaf at the widest point.

Tip: It’s important here to spread the batter in an even layer on the Silpat for even baking.

Sprinkle pine nuts evenly over each cookie. Bake in a preheated 375 degree F. oven for approximately 5 minutes, or until bubbling and golden brown. Remove from oven, allow to cool briefly and then curve over a rolling pin, nutted side facing the rolling pin. (See photograph). Cool completely and store in airtight container, outfitted with a piece of limestone or a packet of silica gel to help preserve the cookies’ crispness, until ready to serve.

Assembly and plating:

Using a pastry bag outfitted with a ½ inch diameter rosette tip, at the center of each plate, pipe out goat cheese-mascarpone crema in a 2 inch tall rosette. Position the five fig “petals” evenly around the base of the crema, placing each petal at an angle so that the fig resembles a flower with slightly upturned petals. Using a squeeze bottle, pipe small dots of the sweet basil syrup in between each “petal.” Gently insert one point of the pine nut tuile into the back of, and arching over, the crema, nutted side facing the front of the plate. Serve immediately.