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