450 g (1 lb) dried figs
450 ml (3/4 pint) dry white wine
4 tablespoons sugar juice of 2 lemons
3 tablespoons Cognac
4 teaspoons powdered gelatine
300 ml (1/2 pint) double cream
2 tablespoon chocolate shavings (optional)
450 ml (3/4 pint) dry white wine
4 tablespoons sugar juice of 2 lemons
3 tablespoons Cognac
4 teaspoons powdered gelatine
300 ml (1/2 pint) double cream
2 tablespoon chocolate shavings (optional)
method
1. Cover the figs in cold water and soak them for 12 hours. Then boil the figs in the soaking water for about 40 minutes, until really soft.
2. Leave the figs to cool, then dice them.
3. Heat the wine with the sugar, lemon juice and Cognac, stirring frequently until the sugar has completely dissolved. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and stir it into the hot wine mixture. Leave until cold.
4. Stir the diced figs into the mixture. Whip the cream until stiff, keep half the quantity to one side and whisk the rest into the fig mixture just before it sets fully. Pour the fig dessert into 6 stemmed glasses and chill in the refrigerator.
5. Pipe the reserved cream in whirls on the top of the desserts and garnish with chocolate shavings if liked.
2. Leave the figs to cool, then dice them.
3. Heat the wine with the sugar, lemon juice and Cognac, stirring frequently until the sugar has completely dissolved. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and stir it into the hot wine mixture. Leave until cold.
4. Stir the diced figs into the mixture. Whip the cream until stiff, keep half the quantity to one side and whisk the rest into the fig mixture just before it sets fully. Pour the fig dessert into 6 stemmed glasses and chill in the refrigerator.
5. Pipe the reserved cream in whirls on the top of the desserts and garnish with chocolate shavings if liked.
serving amount
serves 6
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
