Curd Mousse with Pickled Prickly Pears

Divide the vanilla bean lengthwise and remove the pulp with a knife. Grate a little peel from the orange and lime. Mix the curd, crème fraîche, vanilla pulp, citrus peel and powdered sugar and leave to cool. Cut both ends of the prickly pears into small pieces. Hold the fruit with thumb and forefinger and remove the skin. Cut the fruit into 5 mm thick slices.

Put one tablespoon of grenadine, Campari, honey, orange juice, juice of one lemon and a tiny bit of lemon peel in a saucepan and let it boil. Bind with the rice starch. Place the fruit slices in the hot liquid and cool.

Cut out gnocchi from the mousse and drizzle with chestnut honey. Bring the figs to the table with the mousse

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