Recipe Honey and lemon sabayon with roast figs

To prepare this dish

Ingredient list

Figs

30 à 40 figs
150 g honey
50 g lemon juice

Honey and lemon sabayon

6 egg yolk
70 g sugar
25 g water
50 g lemon juice
25 g honey
200 g Excellence whipping cream 35% fat
3 Gelatine leaves

Presentation

Fig cooking liquid
Crushed biscuits (speculoos, shortbread…)

Elle & Vire products used

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Figs

   Wash the figs and remove the stalks. Bring the honey and lemon juice to the boil. Add the figs. Oven roast at 180°C (356°F) for 15 to 20 minutes. Cool.
2. 2

   Honey and lemon sabayon

   Soak the gelatine in cold water.
   Whip the Excellence cream until peaks form and curl over slightly.
   Combine the remaining ingredients in a round-bottomed mixing bowl.
   Whisk the preparation over a bain-marie (approximately 70°C – 158°F) until of half-cooked consistency. Add the gelatine. Whisk continuously until completely cool. Fold in the whipped cream.
3. 3

   Presentation

   Cut the figs in half. Place the whole half figs (3 figs per person) in the bottom of a jar. Pour over a little of the fig cooking liquid. Top with sabayon. Finish with crushed biscuits.
   Chef's tip

   Gain de temps : Tous les éléments de la recette peuvent être préparés à l’avance et réservés au frais jusqu’au moment de la commande. Au moment du service, seul le siphon est à dresser avec les brisures.

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