Fig Bowl (Figuier Bowl)
Fig Bowl (Figuier Bowl)
Ingredients
For the Sponge Cake
- 4 eggs, large
- 1/4 cup granulated sugar
- 1 tablespoon water
- 1 tablespoon neutral oil, such as vegetable or canola
- 1/2 cup all-purpose flour
For the Fig-Raspberry Confit
- 2 cups fresh figs, diced
- 1 cup fresh raspberries, mashed
- 3 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoons fruit pectin
For the Roasted Figs
- 6 fresh figs, to 8, halved lengthwise
- 2 tablespoons honey
- 1 tablespoon olive oil
For the Fig Tree Diplomat Cream
- 2 cups whole milk
- 3 fig leaves, to 5, fresh (optional)
- 2 vanilla beans, split and scraped
- 6 egg yolks, large
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 tablespoons unsalted butter, cold, cut into cubes
- 1 tablespoon unflavored gelatin powder
- 2 cups heavy cream, cold
For the Vanilla Syrup
- 1/4 cup granulated sugar
- 2/3 cup water
- 1/2 teaspoon vanilla extract, or 1 vanilla bean pod from diplomat cream
For Assembly and Decoration
- 6 fresh figs, to 8, thinly sliced for lining
- 1 cup fresh raspberries, for layering
- 1 plastic wrap, as needed
Instructions
- 1
Prepare the Sponge Cake: Preheat your oven to 320°F (160°C). Line an 8x8 inch baking pan with parchment paper. In a large bowl, whisk the eggs and 1/4 cup granulated sugar until light and fluffy. Gently fold in the water and neutral oil, then gradually fold in the all-purpose flour until just combined. Pour the batter into the prepared pan and bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack. Once cool, cut out two round pieces to fit the top and bottom of your bowl, and cut the remaining cake into smaller pieces.
⏱️ 30 min•🌡️ 320
- 2
Make the Fig-Raspberry Confit: In a saucepan, combine the diced fresh figs, mashed fresh raspberries, 3 tablespoons granulated sugar, lemon juice, and fruit pectin. Bring to a gentle boil over medium heat, stirring constantly, then reduce heat and simmer for 5 minutes, allowing the fruit to soften and the mixture to thicken. Remove from heat, blend with an immersion blender until mostly smooth (a few small chunks are fine). Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely in the refrigerator.
⏱️ 20 min
- 3
Roast the Figs: In a small skillet, heat the honey and olive oil over medium heat. Add the halved fresh figs, cut-side down, and cook for 3-5 minutes until caramelized and slightly softened. Set aside to cool.
⏱️ 10 min
- 4
Prepare the Fig Tree Diplomat Cream: In a saucepan, combine the whole milk, fresh fig leaves (if using), and scraped vanilla bean seeds and pods. Bring to a simmer over medium heat, then remove from heat, cover, and let infuse for 15 minutes. Strain the milk to remove fig leaves and vanilla pods, pressing on the solids to extract maximum flavor. Reheat the infused milk gently.
⏱️ 20 min
- 5
In a separate bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and cornstarch until pale and smooth. Gradually temper the hot infused milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, whisking continuously, until it thickens into a pastry cream. This will take about 5-7 minutes. Do not boil.
⏱️ 10 min
- 6
While the pastry cream is hot, sprinkle the unflavored gelatin powder over 2 tablespoons of cold water in a small bowl and let it bloom for 5 minutes. Stir the bloomed gelatin into the hot pastry cream until fully dissolved. Add the cold unsalted butter cubes, one at a time, stirring until fully incorporated and smooth. Transfer the pastry cream to a clean bowl, cover with plastic wrap directly on the surface, and chill in the refrigerator until completely cold (at least 2 hours).
⏱️ 10 min
- 7
Once the pastry cream is cold, whip the 2 cups of cold heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the chilled pastry cream until fully combined and smooth. This is your diplomat cream.
⏱️ 10 min
- 8
Make the Vanilla Syrup: In a small saucepan, combine 1/4 cup granulated sugar, 2/3 cup water, and vanilla extract (or the vanilla bean pod from the diplomat cream). Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool completely.
⏱️ 5 min
- 9
Assemble the Fig Bowl: Line a clear, round bowl (approximately 6-8 inches in diameter) with plastic wrap, leaving plenty of overhang to cover the top later. Arrange the thinly sliced fresh figs decoratively against the plastic wrap on the bottom and sides of the bowl, ensuring there are no gaps. This will be the outer layer of your dessert.
⏱️ 10 min
- 10
Pipe or spoon a layer of the fig-raspberry confit over the bottom of the fig-lined bowl, spreading it evenly. Follow with a generous layer of the diplomat cream, spreading it to cover the confit. Place pieces of the sponge cake over the cream layer, pressing gently. Brush the sponge cake with some of the vanilla syrup.
⏱️ 10 min
- 11
Add another layer of fig-raspberry confit, then scatter some of the fresh raspberries and cooled roasted figs on top. Cover with another layer of diplomat cream, spreading it smoothly. Finally, place one of the round sponge cake layers on top, pressing it down gently to create a flat base for the dessert. Brush this top cake layer with more vanilla syrup.
⏱️ 10 min
- 12
Fold the overhanging plastic wrap over the top of the dessert to cover it completely. Refrigerate for a minimum of 4 hours, or ideally overnight, to allow the dessert to set firmly.
- 13
To serve, unwrap the plastic from the top, then invert the bowl onto a serving plate. Carefully remove the bowl and peel away the plastic wrap to reveal your beautiful Fig Bowl. Slice and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fig Bowl (Figuier Bowl)
Ingredients
For the Sponge Cake
- 4 eggs, large
- 1/4 cup granulated sugar
- 1 tablespoon water
- 1 tablespoon neutral oil, such as vegetable or canola
- 1/2 cup all-purpose flour
For the Fig-Raspberry Confit
- 2 cups fresh figs, diced
- 1 cup fresh raspberries, mashed
- 3 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoons fruit pectin
For the Roasted Figs
- 6 fresh figs, to 8, halved lengthwise
- 2 tablespoons honey
- 1 tablespoon olive oil
For the Fig Tree Diplomat Cream
- 2 cups whole milk
- 3 fig leaves, to 5, fresh (optional)
- 2 vanilla beans, split and scraped
- 6 egg yolks, large
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 tablespoons unsalted butter, cold, cut into cubes
- 1 tablespoon unflavored gelatin powder
- 2 cups heavy cream, cold
For the Vanilla Syrup
- 1/4 cup granulated sugar
- 2/3 cup water
- 1/2 teaspoon vanilla extract, or 1 vanilla bean pod from diplomat cream
For Assembly and Decoration
- 6 fresh figs, to 8, thinly sliced for lining
- 1 cup fresh raspberries, for layering
- 1 plastic wrap, as needed
Instructions
- 1
Prepare the Sponge Cake: Preheat your oven to 320°F (160°C). Line an 8x8 inch baking pan with parchment paper. In a large bowl, whisk the eggs and 1/4 cup granulated sugar until light and fluffy. Gently fold in the water and neutral oil, then gradually fold in the all-purpose flour until just combined. Pour the batter into the prepared pan and bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack. Once cool, cut out two round pieces to fit the top and bottom of your bowl, and cut the remaining cake into smaller pieces.
⏱️ 30 min•🌡️ 320 - 2
Make the Fig-Raspberry Confit: In a saucepan, combine the diced fresh figs, mashed fresh raspberries, 3 tablespoons granulated sugar, lemon juice, and fruit pectin. Bring to a gentle boil over medium heat, stirring constantly, then reduce heat and simmer for 5 minutes, allowing the fruit to soften and the mixture to thicken. Remove from heat, blend with an immersion blender until mostly smooth (a few small chunks are fine). Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely in the refrigerator.
⏱️ 20 min - 3
Roast the Figs: In a small skillet, heat the honey and olive oil over medium heat. Add the halved fresh figs, cut-side down, and cook for 3-5 minutes until caramelized and slightly softened. Set aside to cool.
⏱️ 10 min - 4
Prepare the Fig Tree Diplomat Cream: In a saucepan, combine the whole milk, fresh fig leaves (if using), and scraped vanilla bean seeds and pods. Bring to a simmer over medium heat, then remove from heat, cover, and let infuse for 15 minutes. Strain the milk to remove fig leaves and vanilla pods, pressing on the solids to extract maximum flavor. Reheat the infused milk gently.
⏱️ 20 min - 5
In a separate bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and cornstarch until pale and smooth. Gradually temper the hot infused milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, whisking continuously, until it thickens into a pastry cream. This will take about 5-7 minutes. Do not boil.
⏱️ 10 min - 6
While the pastry cream is hot, sprinkle the unflavored gelatin powder over 2 tablespoons of cold water in a small bowl and let it bloom for 5 minutes. Stir the bloomed gelatin into the hot pastry cream until fully dissolved. Add the cold unsalted butter cubes, one at a time, stirring until fully incorporated and smooth. Transfer the pastry cream to a clean bowl, cover with plastic wrap directly on the surface, and chill in the refrigerator until completely cold (at least 2 hours).
⏱️ 10 min - 7
Once the pastry cream is cold, whip the 2 cups of cold heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the chilled pastry cream until fully combined and smooth. This is your diplomat cream.
⏱️ 10 min - 8
Make the Vanilla Syrup: In a small saucepan, combine 1/4 cup granulated sugar, 2/3 cup water, and vanilla extract (or the vanilla bean pod from the diplomat cream). Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool completely.
⏱️ 5 min - 9
Assemble the Fig Bowl: Line a clear, round bowl (approximately 6-8 inches in diameter) with plastic wrap, leaving plenty of overhang to cover the top later. Arrange the thinly sliced fresh figs decoratively against the plastic wrap on the bottom and sides of the bowl, ensuring there are no gaps. This will be the outer layer of your dessert.
⏱️ 10 min - 10
Pipe or spoon a layer of the fig-raspberry confit over the bottom of the fig-lined bowl, spreading it evenly. Follow with a generous layer of the diplomat cream, spreading it to cover the confit. Place pieces of the sponge cake over the cream layer, pressing gently. Brush the sponge cake with some of the vanilla syrup.
⏱️ 10 min - 11
Add another layer of fig-raspberry confit, then scatter some of the fresh raspberries and cooled roasted figs on top. Cover with another layer of diplomat cream, spreading it smoothly. Finally, place one of the round sponge cake layers on top, pressing it down gently to create a flat base for the dessert. Brush this top cake layer with more vanilla syrup.
⏱️ 10 min - 12
Fold the overhanging plastic wrap over the top of the dessert to cover it completely. Refrigerate for a minimum of 4 hours, or ideally overnight, to allow the dessert to set firmly.
- 13
To serve, unwrap the plastic from the top, then invert the bowl onto a serving plate. Carefully remove the bowl and peel away the plastic wrap to reveal your beautiful Fig Bowl. Slice and serve immediately.
⏱️ 5 min