Tea is used not only as a beverage, but also as an ingredient in both sweet and savoury recipes. Hojicha, with its distinctive roasted notes, pairs beautifully with the richness of cream and the honeyed sweetness of ripe fig.
This parfait offers an elegant dessert that captures the flavours of autumn.
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- 4 Servings
- Sesame seed crumble:
- 35 g flour
- 35 g butter
- 15 g brown sugar
- 15 g blonde sesame seeds
- 15 g crushed pumpkin seeds
- 1 pinch fleur de sel
- Hojicha whipped cream:
- 300 g heavy cream (35% fat)
- 10 g loose-leaf hojicha
- 10 g powdered sugar
- Fig compote:
- 150 g fresh figs
- 5 g salted butter
- 5 g light brown sugar
- 5 g honey
- Lemon juice
- Assembly:
- 120 g fresh figs
- Hojicha powder
- A few red shiso sprouts
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Crumble: Mix the flour, sugar, sesame seeds, pumpkin seeds, and fleur de sel. Add the cold butter and rub the mixture between your fingertips until it resembles coarse crumbs. Bake for 18–20 minutes at 170°C, then let cool completely.
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Hojicha whipped cream (start the day before): Heat the cream to 85°C, remove from heat, add the hojicha, and let steep covered for 15 minutes. Strain the mixture, then refrigerate the cream overnight along with the bowl and whisk you will use to whip it. The next day, add the powdered sugar and whip the chilled cream until it reaches a light, airy, yet firm consistency. Transfer to a piping bag and keep chilled.
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Fig compote: Cut the figs into quarters, leaving the skin on. Melt the salted butter, then add the figs, light brown sugar, and honey. Cook gently for 5–8 minutes, ensuring some chunks remain. Finish with a few drops of lemon juice, then let cool completely.
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Assembly: Place 30 g of crumble at the bottom of the serving glass, then pipe in 80 g of whipped hojicha cream. Using a small sieve, dust with a light coating of hojicha powder. Add 35 g of fruit compote, followed by 35 g of fresh fig wedges. Finish with a few red shiso sprouts.
MANGER MANGER Marie C Yuki Méon
MANGER MANGER is a Paris-based multidisciplinary studio founded by Marie C. Yuki Méon, where ingredients and food are treated as creative tools. The studio creates tailor-made narratives composed of edible elements, designed to be viewed and tasted through installations, meals and visuals.
Photos: Harold Berard
