- 2 dl single cream
- 3 tbsp. water
- 3 tbsp. sugar
- 3 dl full cream
- 3 leaves gelatine, ca. 5 Min. in kaltem Wasser eingelegt, abgetropft
- 1.5 dl white port
- 4 figs, halbiert
Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a hazel brown caramel has formed. Remove the pan from the heat, allow to cool a little.
Pour in the cream and reduce over a medium heat to approx. 400 ml, remove the pan from the hob. Stir the gelatine in to the hot liquid, pour through the sieve into a measuring jug, pour into the prepared moulds, leave to cool. Cover and leave to set in the refrigerator for approx. 4 hours.
Bring the port and sugar to the boil and reduce the heat. Place the figs in the liquid, cut side down, and simmer for approx. 5 mins. Remove the figs and reduce the liquid to a syrupy consistency.
- 4h 40 Preparation/cooking time: ca. 40m + Refrigerate: ca. 240m
- Servings For 4 Stück
- Nutrition 519 Kcal