FIG PX43146

BUFFALO RICOTTA BAVAROIS
Prepare an English custard by combining the milk, vanilla bean, egg yolks, and sugar, cooking until the mixture reaches 85°C.
Add the previously hydrated gelatin and pour the mixture over the buffalo ricotta.
Blend with an immersion blender until smooth and homogeneous.
When the mixture reaches 25°C, gently fold in the whipped cream.

FIG AND APPLE FLOWING CENTER
Combine the honey with the fig purée at room temperature.
Add the apple cubes and candied fig cubes, mixing gently.
Pour into insert molds and blast freeze until completely frozen.

GREEN CRUNCHY GLAZE
Melt the white chocolate and cocoa butter separately.
Add the coloring and blend thoroughly until perfectly homogeneous.
Use the glaze at a temperature between 30 and 33°C.

HAZELNUT STREUSEL
Mix all the ingredients in a planetary mixer until homogeneous.
Pass the dough through a grid to create coarse crumbs.
Freeze.
Bake at 160°C until golden brown.
Allow to cool completely.
Add the melted crunchy glaze and mix thoroughly.

RECONSTITUTED STREUSEL
Melt the white anhydrous glaze to 40°C.
Pour it over the baked streusel and mix thoroughly.

WHITE ANHYDROUS GLAZE
Melt the white chocolate and cocoa butter separately.
Combine the two ingredients and blend until smooth.
Use the glaze at a temperature between 30 and 33°C.

ASSEMBLY
Prepare the flowing center and freeze it.
Prepare the Bavarois.
Fill the PX43146 mold with a layer of Bavarois.
Insert the frozen flowing center.
Cover with additional Bavarois and level the surface.
Freeze completely.
Unmold
Glaze with neutral glaze.
Coat with the green crunchy glaze.
Place on the reconstituted streusel disc.
Decorate with lemon-yellow cocoa butter and cocoa powder.