Honey-Caramelized Figs

8 Fresh Figs, 4 halved and 4 sliced to about 1/2 inch thick

2 tbsp butter

2 tbsp floral honey

4 sprigs fresh rosemary

Zest of 1/2 a lemon

Chile Flakes

Flakey Salt

Whipped Ricotta Custard

250g whole milk ricotta

120g cup heavy cream

2 large egg yolks

40g honey

15g sugar

2g vanilla extract or 1g vanilla bean paste

Salt

Zest of 1/2 lemon or orange

1/2 tsp agar agar powder

Garnish

Toasted & chopped pistachios

Fresh mint leaves

Balsamic glaze

Optional pairing of chilled Riesling wine

Honey-Caramelized Figs

1. Heat skillet over medium heat and add butter.  Once butter starts to foam, stir in the honey, rosemary, chile flakes and lemon zest.
2. Lay the figs cut side down and cook for 2-3 minutes until the edges begin to caramelize.
3. Flip and cook for 1 additional minute.
4. Remove from heat and sprinkle with a pinch of salt, let cool slightly.

Whipped Ricotta Custard

1. In a blender or food processor, combine ricotta, honey, vanilla, zest, and salt. Blend until smooth
2. In a small saucepan, whisk together cream, sugar, egg yolks, and agar agar powder.
3. Whisk constantly over medium-low heat, bringing the mixture to a gentle simmer - agar agar powder must fully dissolve to set properly.
4. Simmer for at least 30 seconds while stirring, then remove from heat.
5. Immediately pour the hot cream mixture into the ricotta base while blending.
6. Blend until silky and uniform.
7. Pour mixture into ring molds on dishes and tap gently to remove any air bubbles.
8. Let cool to room temperature for 20 minutes, then refrigerate at least 2 hours to set.
9. If ring molds aren't coming off cleanly after being set, freeze for 15 minutes to allow for easier removal.

Assembly

1. Remove chilled custard from refrigerator just prior to service. 
2. Shingle sliced figs on top of each other across half of the custard in a crescent shape.
3. Arranged halved figs skin side down leaning against each other to the side of the custard.
4. Garnish with mint leaves on the open side of the custard, a balsamic glaze arc below the custard, and crushed pistachios sprinkled in a crescent pattern along the side of the plate.