Caramelised figs with sabayon and shortbread Recipe

Fresh figs with a reduced balsamic and toffee sauce, a creamy mascarpone sabayon and shortbread biscuits

  • Preparation
    10mins
  • Cooking time
    10mins
  • Rest time
    10mins
Rate this recipe
(1 vote) 5/5
Ingredients
Pour people
  • For the biscuit(s)
  • Icing sugar : 45 g
  • Vanilla pod(s) : 1 whole
  • Plain flour : 140 g
  • Unsalted butter : 125 g
  • For the sabayon
  • Caster sugar : 80 g
  • Double cream : 80 ml
  • Egg yolk(s) : 5 whole
  • Mascarpone : 125 g
  • Fig(s) : 12 whole
  • Dark soft brown sugar : 60 g
Method
  • 1. FOR THE SHORTBREAD

    Preheat the oven to 180'C.

    Dice the butter. Split the vanilla pods and scrape out the seeds with the point of a knife.
    Place all of the ingredients in a food processor and pulse until a ball begins to form. Do not overwork in the food processor.

    Remove and finish kneading by hand until you have a firm ball of dough. Roll between 2 sheets of baking paper until 5mm thick.

    Bake in the oven for 10-12 minutes. Remove and cut the shapes you require. Return to the oven and bake for a further 3 minutes.

    When golden brown on the edges and firm in the middle, sprinkle with the caster sugar whilst still hot and then allow to cool.

  • 2. FOR THE SABAYON

    Beat 5 egg yolks with 80g sugar until you have a fluffy, pale mixture.

    Whip the cream until thick and then fold in the mascarpone. Add the sabayon mix, folding in gently.

  • 3. FOR THE FIGS

    Cut the figs in half and dip into the dark sugar, heat a frying pan and cook till the sugar caramelises, turn the figs over and cook for another 2 minutes.

  • 4. TO SERVE

    Spoon a little of the mascarpone sabayon into serving glasses, top with the roasted figs and serve with a shortbread biscuit.

Chef's tip

«Flavour the biscuits differently by adding things like chopped pistachio or raisins to the mix. »

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