Backed Figs, raspberry, crème brulée, figs with port and savoiardi
By Marion Lichtle
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Ingredients for 6 people
2 egg yolks
40 gr. sugar
20 gr. cane sugar
2 dl double cream
2 dl ruby Port
½ vanilla stick
½ cinnamon stick
3 white figs
3 black figs
1 orange
10 gr. ginger
18 raspberry
20 gr. bread crumb
20 gr. butter
6 fig leafs
6 savoiardi bisquits (also known as lady fingers or sponge finger bisquits)
q.b. icing sugar
q.b. black pepper
How to make it
The crème brulée
Using a whisk, mix In a bowl the egg yolks with the sugar. Place the double cream and the vanilla stick in a saucepan and allow it to boil. Once is done pour half of it on the egg yolks, keeping on mixing.
Then place the cream you obtained back in the saucepan and keeping on whisking allow it to become thick (without boiling). Once is ready let it chill for a bit then place it into the fridge for few hours.
Using a whisk, mix In a bowl the egg yolks with the sugar. Place the double cream and the vanilla stick in a saucepan and allow it to boil. Once is done pour half of it on the egg yolks, keeping on mixing.
Then place the cream you obtained back in the saucepan and keeping on whisking allow it to become thick (without boiling). Once is ready let it chill for a bit then place it into the fridge for few hours.
The figs with port
In a saucepan add the port, the black pepper, the cinnamon stick, the fresh ginger and the orange peel with one sugar spoon. As soon as it boil add the white figs cutted in two parts. let them cook on a low heat till the figs will soften.
In a saucepan add the port, the black pepper, the cinnamon stick, the fresh ginger and the orange peel with one sugar spoon. As soon as it boil add the white figs cutted in two parts. let them cook on a low heat till the figs will soften.
The backed figs
Set the owen at 180 celsius. Cut the black figs in 2 parts and wrap each half in a fig leaf with few raspberry, cane sugar, bread crumb and a butterball. Allow them to cook for about 8 minutes.
Set the owen at 180 celsius. Cut the black figs in 2 parts and wrap each half in a fig leaf with few raspberry, cane sugar, bread crumb and a butterball. Allow them to cook for about 8 minutes.
How to serve
Place the backed figs on one side of the plate topped with icing sugar. On the other side place a lady finger bisquit soften with port sauce topped with a spoon of creme brulèe. Place the figs with port next to it. If you wish you might decorate the plate rim with cinnamon powder.
Place the backed figs on one side of the plate topped with icing sugar. On the other side place a lady finger bisquit soften with port sauce topped with a spoon of creme brulèe. Place the figs with port next to it. If you wish you might decorate the plate rim with cinnamon powder.
If you want to try the original recipe of Marion Lichtle
Ristorante il Pagliaccio
Ristorante il Pagliaccio
Via dei Banchi Vecchi 129a
00186 Roma
For infos and booking
For infos and booking
Tel: +39 06 68809595
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