Fresh Sun-Drenched Figs
Airy honeyed cream, strawberry syrup
Step 1: Preparing the figs with filling
Remove the top fourth of each fig and scoop out the flesh. Set aside the fig pulp.
Beat the heavy cream together with honey into a chantilly cream and gently add the fig pulp to the cream.
Spoon the filling back into the figs and set aside to chill.
Step 2: Presentation
Pour reduced strawberry sauce into a paper cone. Drizzle a spiral of strawberry juice in the bottom of the plate, place the figs on the plate and serve.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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