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Chocolate figs with mascarpone and sugared violets
6
Easy
25 minutes, plus setting time
5 minutesIngredients
- 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
Method
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.