Fig and Balsamic Vinegar Crisp
Thin fig slices marinated in balsamic vinegar and apple juice, then slowly dried into an intensely flavoured crisp. Created by Philippe Favié, restaurant Latour*, Noordwijk.
⏱️ Prep: 15 min🍳 Cook: 300 min
Nutrition
per per 300 g portion270
Calories
3g
Protein
60g
Carbs
1g
Fat
Ingredients
| 1 | fig |
| 25 g | 12-year-old balsamic vinegar |
| 75 g | apple juice |
Instructions
- Cut the fig into 1.5 mm thick slices on a meat slicer.
- Mix the balsamic vinegar with the apple juice and marinate the fig slices for five minutes to absorb the liquid.
- Place the fig slices on a drying-cabinet rack sprayed with pan coating, laying a silicone sheet on top to keep them flat.
- Dry at 60°C for approx. five hours.
- Store in an air-tight container with silicone granules.
Serving suggestions: As a crunchy component in a dessert (e.g. with pear and mascarpone), in a cheese dish, or in a composition with poultry.