Dalmatian Coupelle

Take approx. 10% of the sugar and mix it with the Procrema Bio 5 stabilizer and Natur Emul.
Heat the milk to 75°F (25°C), then add in the powdered milk and vanilla extract.
At 85°F (30°C), add the sugars. Once the mixture has reached 95°F (35°C), add the cream.
At 115°F (45°C), add in the sugar mixed with the stabilizer and the vanilla extract.
Pasteurize at 185°F (85°C), mix and quickly cool to 40°F (4°C).
Leave to sit for at least 12 hours at 40°F (4°C).
Strain, mix using an immersion blender and churn.

In a food processor, roughly mix together the almond flour, crispy wheat flake cereal, oats, walnuts and seeds.
Mix all the ingredients together.

Beat together the chilled cream, vanilla extract and sugar. Store in the refrigerator.

Finely dice the figs. Cook half the figs with the sugar and olive oil.
Set this mixture aside and add in the rest of the figs.

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Prepare the ice cream, shortcrust pastry, sliced figs, fig compote and chantilly.
Roll out the shortcrust pastry to a thickness of 2mm.
Leave to cool, then cut out disks with a diameter of 7cm.
Place these onto the back of an approx. 7.5cm-diameter silicone mold.
Bake at 300°F (150°C) for 12 minutes.
Churn the ice cream.

Place approx. 30g of compote in the shortcrust cups.
Put a scoop of ice cream on top. Use a piping bag with an 18mm nozzle to pipe out a large dab of chantilly cream.
Using an immersion blender, mix the Absolu Cristal with half its weight of fig compote.
Finish off by adding the fig Absolu droplets, some sprigs of dill and some thin fig slices.