Recipe of Fotis Chryssanthidis,
a young promising Pastry Chef
a young promising Pastry Chef
from the "BHMAgourmet" magazine of "TO BHMA" newspaper (2009)
Ingredients (for 7-8 people):
300gr. of fresh ripe figs (net weight after peeling)
50ml of fresh orange juice
3 gelatin sheets (15gr.)
30ml of warm water
500ml of fresh cream, chilled (35% fat)
70gr. of granulated sugar
extra fresh figs for the garnish
Method:
Wash and peel the figs.
Put in a blender along with the orange juice and whiz to mash completely.
Soak the gelatin in some cold water first to soften and then dissolve in the warm water. Bring the gelatin and the figs mixture together and empty in a large bowl.
In another bowl beat the cream along with the sugar until they form a whipped cream consistency. Incorporate the cream mixture into the figs mixture mixing gently with a rubber spoon or spatula.
Divide the mixture into small glasses and leave in the fridge for a few hours to firm up.
Garnish with the extra figs cut in quarters and serve.
300gr. of fresh ripe figs (net weight after peeling)
50ml of fresh orange juice
3 gelatin sheets (15gr.)
30ml of warm water
500ml of fresh cream, chilled (35% fat)
70gr. of granulated sugar
extra fresh figs for the garnish
Method:
Wash and peel the figs.
Put in a blender along with the orange juice and whiz to mash completely.
Soak the gelatin in some cold water first to soften and then dissolve in the warm water. Bring the gelatin and the figs mixture together and empty in a large bowl.
In another bowl beat the cream along with the sugar until they form a whipped cream consistency. Incorporate the cream mixture into the figs mixture mixing gently with a rubber spoon or spatula.
Divide the mixture into small glasses and leave in the fridge for a few hours to firm up.
Garnish with the extra figs cut in quarters and serve.
Looks stunning :)
ReplyDeleteYes, it is very tasty, airy in texture and refreshing! Pitty figs don't stay long to enjoy them more
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