• Preheat oven to 180°C fan forced. Place a medium baking tray in the freezer. Line 2 large baking trays with baking paper.
• For the Fig Leaf Granita, combine water and sugar in a saucepan over medium heat and stir to dissolve sugar. Add the vanilla pod. Remove the stalks from the fig leaves, slice and add to the sugar syrup. Cover with a lid and set aside to allow the fig leaves to infuse in the syrup, about 10 minutes.
• Discard vanilla pod. Blend the syrup and fig leaves, strain through an oil filter and discard the solids. Pass through a second oil filter.
• Add apple juice and verjuice to the strained sugar syrup and stir together. Pour into the chilled baking tray and return to the freezer. Once partially frozen, scrape with a fork, breaking up any large chunks. Return to the freezer and repeat process several times to form ice crystals. Store in the freezer until needed.
• For the Goats Cheese Mousse, whip the cream to soft peaks. Whip the goat’s cheese and milk to a smooth and light consistency. Fold whipped cream and honey through, adding more honey to taste if desired. Set aside in the fridge.
• For the Fig Leaf and Verjuice Caramel, place sugar, fig leaves and ¼ cup water in a small saucepan over medium heat. Stir to combine then continue to cook for approximately 5 minutes without stirring until caramel in colour. Add the figs and warm through. Remove from the heat, add the verjuice, stir to combine. Add ¼ cup cream and butter. Add more cream, verjuice and salt to taste. Strain caramel into a bowl and reserve the figs separately, for serving.
• For the Tuille, combine flour, sugar and salt in a small bowl. Whisk egg whites in a separate small bowl until foamy. Add egg whites into the flour mix and combine. Add melted butter and whisk ingredients to a smooth paste.
• Pour ½ of mixture onto each prepared baking tray. Using a pallet knife, spread the mixture very thinly in the desired shape. Sprinkle each with ½ teaspoon nigella seeds.
• Bake until golden, about 10 minutes. Transfer the baking sheet with the cooked tuille onto a wire rack to cool completely.
• To serve, spoon granita onto each serving plate. Add a quenelle of goat’s cheese mousse beside the granita. Place one piece of warmed fig on each plate and 2-3 slices of fresh fig. Break the tuille into pieces and place 2-3 pieces on plates. Serve with the caramel on the side.

*Note: leftover tuile can be stored in an airtight container.