Fig-Blueberry Napoleon

• Freshly harvested black mission figs.
  

Fig Blueberry Spread

• Heat up water. Combine sugar and agar and add it to the warm water. Bring to a boil and add figs and blueberry jam (fresh or frozen blueberries can be used instead, in this case add more sugar to taste). Add port, bring to boil and cook for 2 minutes, and blend. Refrigerate to set completely, and blend again.
  

Pastry Cream

• Soak the gelatin in cold water to soften, then drain and set aside. In a saucepan, bring the milk and half the sugar to a boil. In a separate bowl, gently whisk together the egg yolks, the remaining sugar, vanilla, and powders until smooth. Gradually temper the egg yolk mixture by slowly adding the hot milk while whisking constantly. Pour the tempered mixture back into the saucepan and bring it to a boil. Cook for 2 minutes, whisking constantly, until thickened. Remove from heat and immediately stir in the softened gelatin until fully dissolved. Spread the custard onto a frozen baking tray lined with plastic film. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate until fully chilled.Once chilled, beat the pastry cream until smooth before using for piping.
  

Puff Pastry

• Cut puff pastry into two 300g portions. Keep pastry refrigerated until ready to use. Dust your countertop with flour and roll out each pastry into 11-inch/28cm square that should be 4mm thick. Refrigerate for 30 minutes to rest. Re-roll and prick with a fork or pastry dough docker, and chill again. Next, cut pastry sheets into 10-inch/25cm disks. Lightly mist two baking trays with water and place a frozen puff pastry disk on each tray. Place pastry in the freezer until ready to bake.
  

Baking

• Preheat your fan oven to 330ºF/160ºC. Remove puff pastry disks from the freezer. Bake for approximately 35-40 minutes, or until the pastry is golden brown. Remove from the oven and let the pastries cool completely.

Montage

• Pipe two-thirds of the chilled pastry cream evenly over the first puff pastry disk. Add a layer of blueberry-fig spread and fresh blueberries on top of the pastry cream. Take the second puff pastry disk and cut it into 8 equal portions. Arrange these portions over the assembled layers to create a decorative top. Pipe additional pastry cream on top as needed and arrange fresh figs artfully.Garnish with mint leaves for a final touch. Slice and enjoy within 12 hours.
  
• Enjoy!