Fig Leaf Ice Cream | Scottish Shortbread Crumbs | Jasmine Tea Cake | Melting Chocolate Box

Why These Flavors Work

Fig leaf has a green, herby flavor with some fig notes. The shortbread has background Maillard and butter flavors that do not overpower the fig leaf. The high flavor note will also come from the jasmine and the chocolate, which are used in a balanced proportion so as to not overwhelm the fig leaf.



Plating Procedure

  1. Using a 11 cm/4.5 in long by 1.25 cm/.5 in wide rectangular stencil, spread the chocolate sauce on a plate.
  2. Warm the fig leaf ice cream cylinder gently in your hands, using gloves, and coat it in the Scottish shortbread crumbs.
  3. Wrap a jasmine tea cake rectangle (each rectangle measures 5 cm/2 in wide by 10 cm/4 in long by 5 mm/.25 in thick) around the crumb-coated ice cream. Place it on the plate with the seam facing down to prevent the cake from unwrapping itself from the ice cream.
  4. Place the chocolate box on top of the ice cream. It will conceal the entire dessert.
  5. Using a paint stripper (heat gun) set to the lowest setting, warm the chocolate to soften it. Focus the heat on one corner of the cube until it just starts to melt, then turn the gun off.
  6. Serve immediately. It is crucial that the chocolate is not setting into a solid state again when it gets to the customer so that it is easier to cut through with a fork. It should still be shiny from the heat.