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Damien Pignolet

Grilled Figs With Toasted Almond Cream

Grilled Figs With Toasted Almond Cream
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Damien Pignolet’s irresistible dessert for fig lovers

Serves 6

Ingredients

  • 12 figs quartered
  • Maggie Beer's verjuice
  • 6 egg yolks
  • 300 ml thickened cream
  • icing sugar To sweeten
  • 2 tablespoons Almond Flakes
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Method

  1. The best dish for this recipe is a ceramic gratin dish, about 14 – 16cm diameter.
  2. Place the figs skin down in a flat dish and sprinkle liberally with verjuice.
  3. Leave for 30 minutes.
  4. Whip the cream to very soft peaks and combine thoroughly with the beaten egg yolks adding some of the verjuice and sugar to taste.
  5. Arrange the figs, 8 quarters in each gratin dish with some of the remaining juices.
  6. Coat with the cream and scatter with the almonds and place under a pre-heated griller to colour lightly.
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