Fig leaf and pistachio semifreddo with black figs

Instructions

1. Prepare a medium bowl of iced water, then submerge the gelatine leaves into the chilled water. Allow to soak while you prepare the remaining ingredients.
   
2. Make a bain-marie set-up by bringing a medium saucepan of water to a simmer, with a large heatproof bowl that sits directly over the pan. Melt the white chocolate in the large bowl, then remove from the heat (reserving the saucepan with water for later) and allow to cool slightly.
   
3. Heat the milk, cream and fig leaves in a small saucepan until it boils, then remove from the heat. Allow to stand for a few hours to infuse – this can also be left to infuse overnight in the refrigerator.
   
4. Combine the egg yolks and sugar in a stand mixer with the whisk attachment fitted, until thick and pale (and it reaches sabayon consistency). Strain the milk and cream mixture with a sieve to remove the fig leaves, then with the stand mixer running, gradually pour the infused cream into the egg and sugar mixture to combine. Remove the bowl from the stand mixer.
   
5. While whisking, gradually pour the cooled white chocolate into the egg mixture, followed by the olive oil. Return the custard mixture to the bain-marie and cook, whisking, until the mixture reaches 80˚C and it thickens. Squeeze out the gelatine leaves and add to the custard mixture, while whisking, until melted. Remove the bowl from the heat and use a stick mixer to blend to a homogenous consistency. Allow to cool.
   
6. Divide the custard mixture between 6 x 90 ml silicone dome moulds (6.6 cm diameter x 4 cm deep). Freeze overnight.
   
7. Heat the honey and some water in a medium saucepan. Roughly chop two of the figs and add them to the honey mixture. Cook until thickened to a liquid caramel, then strain through a fine mesh strainer and set aside. Halve the remaining figs and place in a large bowl. Cover with sugar and allow to stand for around 1-2 hours, or until the sugar has dissolved and the figs have released some liquid.
   
8. Remove the semifreddos from their moulds and roll in finely chopped pistachios. Serve the fig leaf and pistachio semifreddos with macerated figs and a drizzle of the honey caramel.