Figs with caramelised honey gelatine

For the caramelised honey water:

• 250 g rosemary honey
• Water

1. Put the rosemary honey in a saucepan and bring to the boil.
2. Add a little water and weigh.
3. Keep adding water until the total (water and honey) amount to 125 g.
4. Keep in the fridge.

For the caramelised honey gelatine:

• 200 g caramelised honey water (preparation above)
• 4 g Kappa

Others:

• 4 fgs cut into quarters

1. Mix Kappa with the honey water and bring to the boil stirring constantly with a beater.
2. Take off the heat, skim and quickly bathe the fg pieces. The honey will gelify almost instantly.