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Carpaccio of Figs

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A rich combination of sliced fresh figs, coconut crème, cooked sago and mascarpone.

Serves 2

Ingredients

  • 4 ripe, firm fresh figs
  • 200g sago, boiled for 6 minutes, drained & refreshed under cold running water
  • 2 Tablespoons coconut cream

Coconut mascarpone sabayon

  • 30g desiccated coconut toasted
  • 100 ml Single Cream
  • 100 ml Milk
  • 40g caster sugar
  • 2 Eggs, yolks only
  • 150g Marscapone
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Method

  1. Heat the milk and cream together to just below simmer.
  2. Add the coconut and infuse for a few hours. Strain the infusion. If there is not enough to make 150ml of the coconut infusion liquid, top up with cream.
  3. Whisk the egg yolks and sugar over a bain-marie to about 86 C. Allow to cool.
  4. Finely slice the figs and arrange them around a service plate.
  5. Add the coconut cream to 4 tablespoons cooked sago and 3 tablespoons mascarpone sabayon and serve over the top of the figs.
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What do you think?

 
  • Sallyanne
    December 2009

    this is awesome and looks delious i study at a southbank tafe in queelsland.and i know what food really looks like on a plate

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