Fig & honey autumn dessert

Hey guys! In this episode we’re going to make a really walk in the forest. We're going to create a beautiful autumn dessert. It's a fig leaf panna cotta with a pistachio crumble, caramelized figs, a pistachio sponge and some amazing crispy fruit leafs. ⇨ Thanks for subscribing! http://bit.ly/1YTyqmm My kitchen equipment ⇩ Small food processor: https://amzn.to/3dq849n The vegetable sheet slicer: https://amzn.to/3Ioq0Q0 Big food processor: https://amzn.to/3orftf1 Favorite saucepan: https://amzn.to/3lEutEx Japanese mandoline: https://amzn.to/3ovZD2R Microplane grater: https://amzn.to/3dpDVXJ My palette knife: https://amzn.to/3wkwKZC KitchenAid stand mixer: https://amzn.to/3otqigv Wüsthof chef’s knife: https://amzn.to/3GexP8U 3500 watt induction: https://amzn.to/3c18EKh Round cutter set: https://amzn.to/31EkZll Hand blender: https://amzn.to/3xZMSQZ Wüsthof sharpening steel: https://amzn.to/303iOaO The sous-vide bath: https://amzn.to/3DwAuJk My brush machine: https://amzn.to/3Dvk2cg ⇩ For tips, tricks, photos and recipes follow me on: ↪ Instagram: http://bit.ly/1MmnCZZ ↪ Twitter: http://bit.ly/1NrssDY ↪ Facebook: http://on.fb.me/1YTyt1B Enjoy making these recipes! Ingredients for the caramelized figs: 400 grams of figs 60 grams of honey 40 grams of dark rum Ingredients for the crispy fig leaves: 110 degrees Celsius for 70 minutes 170 grams of fig puree 50 grams of isomalt sugar 10 grams of glucose syrup 2 grams of salt Ingredients for the crispy honey leaves: 110 degrees Celsius for 70 minutes 100 grams of water 70 grams of honey 50 grams of isomalt sugar 15 grams of potato starch 2 grams of salt Ingredients for the fig leaf base: 75 grams of fig leaf 200 grams of water 20 grams of sugar Ingredients for the crispy fig leaves: 110 degrees Celsius for 70 minutes 170 grams of fig leaf base 10 grams of glucose syrup 50 grams of isomalt sugar 15 grams of potato starch 2 grams of salt Ingredients for the fig leaf panna cotta: 500 grams of double cream 50 grams of sugar 1 vanilla pod 30 grams of fig leaf 3 gelatin leaves (5 grams) Ingredients for the Pistachio crumble: 160 degrees Celsius for 25 minutes 50 grams of pistachio powder 50 grams of sugar 40 grams of flour 2 grams of salt 50 grams of butter 30 grams of melted dark chocolate Ingredients for the pistachio spongecake: 90 grams of pistachio 60 grams of sugar 20 grams of flour 300 grams of egg white 2 grams of salt