One of the most long-awaited products is figs – a storehouse of vitamins and minerals.
WARM CAMEMBERT CHEESE WITH UNAGI SAUCE
Ingredients:
- Camembert – 75 g
- Fresh figs – 30 g
- Walnut in hazelnut oil – 10 g
- Unagi sauce – 5 g
- Honey – 5 g
- Balsamic cream – 2 g
- 8 cereal chips – 10 g (2 pcs)
- Sakura watercress – 1 g
- Celery leaves – 3 pcs
- Fig jam – 20 g
For jam (for 400 g):
- Dried figs – 200 g
- Ginger root – 10 g
- Water – 800 g
- Unagi sauce – 70 g
Cooking method:
- Prepare fig jam: pour chopped ginger and figs with water in a saucepan and cook. To make the figs soft, add unagi sauce at the end, boil, punch in a blender and evaporate to 400 gr.
- Cut the camembert into 2 parts, but so that the cheese retains the shape of a circle.
- Put nuts, figs on it, pour with unagi sauce, honey and balsamic cream.
- Put in the oven at 200 degrees for 2-3 minutes, then grill for about 1-2 minutes.
- Place the baked cheese on a plate, garnish with celery leaves and sakura watercress. Serve with fig jam and cereal chips.
SALAD WITH FIGS AND GOAT CHEESE
Ingredients:
- Figs – 60 g
- Lollo rossa lettuce leaf – 15 g
- Goat cheese – 50 g
- Cashews – 12 g
For the sauce:
- Olive oil – 10 g
- Lemon – 2 g
- Honey – 3 g
- Sugar – 2 g
Cooking method:
- For the sauce, combine all ingredients until smooth.
- Tear or cut the lettuce into small pieces.
- Cut the goat cheese into cubes. Peel the apple, cut into slices and fry in oil.
- Peel the figs and cut into quarters.
- Combine all ingredients and add cashews. Season the salad with the sauce and stir.
DUCK LEG WITH FIGS AND RASPBERRY SAUCE
Ingredients (for 1 serving):
- Baked duck leg – 200 g
- Vegetables
- Figs – 1 piece
- Raspberry sauce – 40 g
- Arugula salad – 10 g
- Mint – 4 g
For duck leg:
- Duck leg – 1160 g
- Salt – 15 g
- Pepper – 3 g
- Thyme – 4 g
- Honey 50 g
- Rosemary 5 g
- White wine 30 g
- Bulb onions 150 g
- Carrots 125 g
- Sunflower oil 40 g
- Garlic oil 10 g
For raspberry sauce:
- drinking water – 300 ml
- raspberries – 1 kg
- sugar – 250 g
Cooking method:
- To prepare the duck leg, mix all the ingredients and marinate, after half an hour, and bake in the oven for 1 hour 40 minutes at 180 degrees.
- Mix raspberries with water and beat with a blender. Add sugar and boil. After boiling, boil to the desired volume. Remove from heat, strain. Then punch again with a blender (one minute) until matte and homogeneous.
- Throw a duck leg into a boiling bluetooth for five minutes. Then put it in a combi steamer for 5 minutes, without a bag, at a temperature of 180 degrees. Along with the figs cut into four parts, pour the juice from the duck.
- Put the arugula mixed with mint into the pan on one side, and the vegetables with duck leg on the other side. Put the dish on a plate, sprinkle it with duck juice. Pour raspberry sauce into a gravy boat and serve with a dish.
GENOVESE PIE WITH CARAMELIZED FIGS, PINE NUTS AND AMERICANO COFFEE SAUCE
Ingredients (for 1 serving):
- Fresh figs – 1 piece
- Boston biscuit – 40 g
- Cream 32% – 40 g
- Sugar – 30 g
- Pine nut – 3 g
- Sugar syrup – 30 g
- Mint – 1 g
- Coffee sauce – 15 g
- Powdered sugar – 1 g
Cooking method:
- For the cream, whip the cream and add sugar, bring with a blender until smooth.
- Cut the biscuit into slices – 3.5 cm wide and 15 cm long. Drizzle with sugar syrup. Pour coffee sauce on a plate in straight lines, lay out several layers of biscuit and cream next to each other.
- Cut the figs into quarters, sprinkle with powdered sugar, burn with a burner, and put on a pie. Decorate with mint and pine nuts.
PIE WITH FIG
Ingredients (for 8 servings):
For the cake:
- 180 g – dark chocolate
- 158 g – butter
- 150 g – sugar
- 4 things. – egg
- 2 pcs. – egg white
For the cream:
- 250 g – creamette cheese
- 250 ml. – cream 38%
- 100 g – sugar
For decoration:
- 1 kg. – figs
- 20 ml. – flower honey
- 5 g – chocolate chips
Cooking method:
- For the crust: melt the chocolate and butter in a water bath. Beat eggs and egg whites with sugar until stiff. Add the mass to melted chocolate with butter. Stir and pour into a mold (round). Bake for 20 minutes at 180 degrees.
- For the cream: use a mixer to beat the cheese with cream and sugar.
- Cut the figs into 6 pieces. Put the cream on the cooled crust and distribute evenly. Put the sliced fig slices on the cream. Drizzle with flower honey. Decorate with chocolate chips.