Mustard, Chocolate, Figs, and Tomato-Honey Ice Cream
For the Pickled Mustard Seed:
Combine the Champagne vinegar, water, honey, mustard seed, coriander, black pepper, salt, and fennel seed in a sauce pot over medium heat. Heat all ingredients and steep. Strain mix and cook pickle mix in a pressure cooker.
For the Tomato Honey Ice Cream:
Combine the non-fat milk solids, crushed brown sugar cubes, ice cream stabilizer, salt, and glucose powder. Heat milk and cream to 45°C. Whisk into dry ingredients. Continue to whisk and add egg yolks at 65°C. Cook ice cream base on medium heat until it reaches 85°C. Strain and place over an ice bath. Spin custard in an ice cream maker per manufacturer’s instructions.
For the Mustard Genoise:
Preheat the oven to 375°F. Whip eggs, sugar, and salt until light and fluffy. Sift flour, mustard powder, baking powder, and salt. On low speed, slowly add your dry ingredients to the whipped eggs. Fold in mustard. Bake on a half sheet tray for 10 minutes.
For the Chocolate Ganache:
Melt the chocolates. Heat milk, cream, and glucose. Temper into the yolks and cook till nappe stage. Strain over the melted chocolate mixture and use the immersion blender and blend till smooth and shiny.
For the Aerated Chocolate:
Melt chocolate and grapeseed oil. Place into a CO2 canister. Charge three times with separate chargers, shaking canister vigorously between each charge. Let all the air out, take off the lid, and pour chocolate on to a frozen quarter sheet tray lined with plastic wrap.
To Assemble and Serve:
Place the chocolate ganache in a piping bag with a mont blanc pipping tip and squeeze on to the plate. Quarter the figs and sprinkle some lime salt on top of them. Cut the Mustard Geniose in 1/2" by 3 " rectangles and fry on one side in a pan with clarified butter. Break the aerated chocolate into pieces and and place on plate with the figs, mustard seed and mustard geniose. lastly quenelle the tomato honey ice cream and place on the ganache.