SUNDAY VIBE

Directions

1. First and foremost, preheat the oven @ 180 Degrees. Once the temperature is attained, cut down the fresh figs into 4 quarters ( 1/4 ) and sprinkle them with some salt and some olive oil. Once done, line them in a baking dish with a parchment paper over it and put in the over to roast for a good 25 mins ( Keep checking for the colour as you do not want them to get burnt)
2. While your figs are getting roasted beautifully, take this time to make a "Pistachio Crumble" for which, take the "Quantity 1" of water in a pan and pour in the sugar with the pistachios. Let it cook slowly & as the water would evaporate, the sugar would start to caramelize and crystallize which would need continuous stirring. As soon as the pistachios are covered with a thick caramel-like mass, remove it and put it on a baking mat to cool down. Once its cool, pound the mass in a mortar & pestle and leave it aside for the final plating.
3. Now, take the fresh mint + Water quantity 2 ( For Fresh mint jelly ) and blend them in a bullet mixer with a pinch of sugar to make a fresh mint puree. Strain out all the fresh mint juice leaving all the grainy mass aside. Once this is done, add in the agar and bring to a boil. Only when you see it boiling, remove it and pour into a mould. Once this has been moulded, keep it in the fridge to cool down. ( Agar would act only if it is well boiled & would set well in the fridge, rapid cooling in the freezer may lead to undesired results)
4. Once everything is in place, unmould the mint jelly & cut them into small cubes, or any desired shape. Plate all the elements with your creativity or refer to the image above ( Don't forget to grate some dark chocolate for this one! )