Drunken fig truffle with bitter caramel shards

Serves 2

Preparation time 20 minutes

Cooking time 20 minutes

Ingredients

3 large or 4 small figs from Elsey & Bent

250ml Maury from Borough Wines

100g 70% chocolate, melted from Artisan du chocolat

200ml double cream

75g caster sugar

1/2 teaspoon of sea salt from Real France

Preparation Method

Line a 500g capacity loaf tin with cling film. Place the figs in a small pan, preferably so they fit snugly. Pour over the Maury and then place over a low heat and bring up to a simmer.

Cook the figs for around 10 minutes then remove them and set aside. Turn up the heat and reduce the wine to a thick syrup. This will take around 8-10 minutes.

Lightly whip the cream then fold in the chocolate and reduced syrup. When you fold in, use a balloon whisk with the same action as you would a metal spoon, it works really well!

Spread half of this mixture in to the loaf tin. Sit all but one of the figs along the centre of the tin then spoon the rest of the chocolate mixture over the top, spreading it to a smooth finish. Fold the cling film over the top then chill until required.

To make the caramel, firstly line a baking sheet with parchment. Slice the remaining fig into 4-6 slices. Place the sugar in to a pan with 2 tablespoons of water and slowly dissolve. Once dissolved, turn up the heat and bubble until the syrup starts to tinge with brown. Don’t be tempted to stir with a spoon but move the pan in circular motions swirling the caramel to distribute the colour.

Once the caramel is evenly golden pour onto the prepared baking tray, randomly set in the fig slices and sprinkle with the salt. Leave to cool.

Break the caramel in to shards trying to include a piece of fig and serve with thick slices of the terrine.