Fig Flan with Apple Pomace Foam

For the flan, roughly chop the figs. Mash the figs with 100 ml orange liqueur over medium heat. 2.

For the orange caramel, caramelize the sugar until light brown, extinguish with orange juice and remaining orange liqueur, bring to a boil briefly.

Add butter and make over medium heat until the caramel has dissolved. Pour the caramel into flan molds to a height of 4 mm and cool.

3. bring milk with vanilla bean and pulp to a boil, set aside and cool until lukewarm. Remove vanilla bean, add eggs and egg yolks, stir through. Pour through a sieve onto the fig puree and finely mash with a blender, dividing evenly into the ramekins. Fill a juice pan 2 cm high with water and place the ramekins in it. Bake in the preheated oven on the 2nd rack from the bottom for 45-50 minutes. Remove the ramekins from the water bath and leave to cool. 4.

For the apple-pomace foam, grate the lemon peel and squeeze the lemon. Heat the marc with the apple juice, add the lemon zest and juice, maple syrup, cinnamon and whipped cream. Squeeze the soaked gelatine well and let it melt in the warm apple pomace. Pour through a fine sieve into the gourmet whip. Twist open an isi capsule, shake heartily and chill for 3 hours.

5. release flan from ramekins and invert onto a plate. Decoratively pipe the apple pomace foam onto the plate and garnish with chocolate flakes.

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