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
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