Beat the walnut oil, soy yogurt, and brown sugar.

Add the remaining ingredients and beat until a homogeneous mixture is obtained.

Pour the batter into a 16 cm circular mold and bake in a convection oven at 160 °C for 20 minutes, or until golden brown.

Remove from the oven, cover with plastic wrap, and let cool.

Melt the cocoa butter and walnut praline in a bain-marie or in the microwave.

Add the puffed spelt, mix well, and spread on the bottom of a 14 cm ring.

Place the walnut cookie on top, cut to size, pressing lightly, and freeze.

Cut the figs into pieces and place them in a saucepan with the lemon juice and pectin mixed with sugar.

Bring to a boil and cook for 2 minutes.

Beat with a hand mixer and pour into a 14 cm circular mold.

Let cool at room temperature and freeze.

Mix the cream, sugar, and potato starch in a saucepan.

Beat well and cook over low heat, stirring continuously, until thickened.

Pour into a jug over the cocoa butter and walnut praline, and emulsify with a hand mixer.

When the mixture reaches 40 °C, carefully incorporate the semi-whipped cream with a spatula.

Mix all the ingredients in a saucepan, beat well, and cook until the mixture reaches 100 °C.

Transfer to a jug and cool to 40 °C.

Pour about 2 cm of walnut mousse into a 18 cm × 4.5 cm circular mold.

Add the frozen filling, pressing gently so that the mousse rises along the edges.

Pour the rest of the mousse and close with the frozen cookie, with the crunchy part facing up. Freeze until firm.

Unmold the entremet and glaze immediately with the fig glaze at 40 °C.

Garnish with fresh figs and gold leaf.

Before serving, let thaw in the refrigerator for at least 6 hours.