Roasted Figs à la Rose

adapted from a recipe by Guy Savoy

ROASTED FIGS à la ROSE

for four people
Easy


16 figs

3 Tb of rose syrup

2 Tb water

2 Tb butter

2 pinches of powdered cardomon

For the rose whipping cream

1 1/2 Tb of whipping cream

1Tb of rose syrup

For the garnish

12-16 raspberries

1 rose with edible petals

1 egg white

white sugar

Garnish

Pluck the rose petals. Brush each with a thin layer of eggwhite and sprinkle with sugar

Put them on a tray in a ventilated oven at 160° F/ 70° C for 30 minutes set aside.

Figs

Next preheat the oven to 355° F/180°C

Melt the butter and pour it over the bottom of an oven dish

Peel the figs and cut into halves, placing them in the oven dish

Sprinkle over with the cardomom powder

Pour over with the rose syrup whisked with the water

Put in oven for 10-20 minutes depending on how ripe the figs are

Place the figs on individual places and drizzle over with the cooking liquid

Rose whipping cream

Whip the cream into a "chantilly," slowly adding the rose syrup towards the end

Spoon a bit of the cream into each person's dish.

Add a few raspberries and decorate with the sugared rose petals