Mascarpone Caramel Custard
- For the custard
- Juice (lemon)
- 200 grams sugar
- 1 sprig rosemary
- 1 Vanilla bean
- 300 grams Whipped cream
- 300 grams Mascarpone
- 4 sheets white gelatin
- 4 Figs
- 200 milliliters elderflower syrup
- 2 Tbsps balsamic vinegar
Combine lemon juice and sugar in a small pot. Cook over low heat, slowly caramelizing, do not stir. Pour caramel into small buttered ramekins and allow to cool.
Rinse rosemary and shake dry. Slice vanilla pod lengthwise and scrape out seeds. Puree rosemary, vanilla bean, seeds, cream and mascarpone. Boil and reduce to a simmer for 15 minutes. Soak gelatine in cold water. Remove rosemary and vanilla pod from pot and let cool slightly. Squeeze out gelatine and stir into cream. Pour mixture into ramekins, cover and chill for at least 3 hours.
Rinse figs, pat dry and cut in a star shape. Boil wine and balsamic vinegar, add figs and cook over low heat for about 5 minutes.
Briefly plunge ramekins into hot water, flip, and release custard onto dessert plates.
Stir remaining sugar with 2 tablespoons water in a small saucepan, bring to a boil, stirring constantly, until water has evaporated. Allow to caramelize until light brown, Increase heat and cook until medium brown color. Remove from heat immediately, and create strands of caramel with a fork. Drizzle each custard with sauce and garnish with caramel strands, figs and rosemary. Serve immediately.