Caramelised figs, blackberries and yoghurt mousse
½ vanilla bean scraped
5ml lemon juice
450gm Sheep’s milk yoghurt
3 leaves of gelatin, gold strength, soaked
In a saucepan heat the cream, sugar and vanilla. Add the gelatin, and allow to cool. Once cool whisk in the lemon juice and sheep’s milk yoghurt, strain through a fine sieve and leave in the fridge to set.
Halve figs and sprinkle with a little caster sugar, leave to sit for around 10 minutes for the sugar to draw out some of the syrup.
Heat a non stick pan over a very high heat, add the figs cut side down, and caramelise very quickly. This should take less than one minute. When they are caramelised, turn over and caramelise the other side. After around 30 seconds, remove figs from the pan, put on a plate lined with baking paper to cool before serving.
For the blackberries:
Halve 1 punnet of blackberries, dust with a little icing sugar and leave to sit for ½ an hour at room temperature to draw the liquid out of the berries.
To serve, quenelle the mousse into bowls with a hot spoon. Place the fig halves next to the yoghurt mouse and arrange the blackberries over the plate. Drizzle with the syrup from the blackberries.
Dish by Andrew McConnell, photography by Zoe Spawton