Chocolate figs with mascarpone and sugared violets
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- Abigail Donnelly
- 6
- Easy
- 25 minutes, plus setting time
- 5 minutes
- Graham Beck Rhona White Muscadel 2006
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 1 free-range egg, separated
- a handful of violets, carefully washed and dried
- 200 g caster sugar
- 200 g dried black figs
- 2 x 100 g slabs of good-quality dark chocolate, melted
- 250 g mascarpone
Cooking Instructions
Beat the egg white until stiff peaks form.
Dip the violets into the egg white to coat, then scatter liberally with caster sugar. Place on wax paper or a silicon mat to set.
Dip the edges of the figs into the melted chocolate and arrange on a silicon mat to set.
In shallow bowls, top spoonfuls of mascarpone with the sugared violets and figs and serve with rose-petal jam and kumquats.
Cook’s note: Rose-petal jam is available from specialty stores.
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