- 150 g smooth Gorgonzola
- 250 g crème fraîche
- 4 T maple syrup
- 1 T butter
- 100 g dried figs
- For the butter biscuits:
- 125 g butter, softened
- 125 g icing sugar, sifted
- 1 free-range egg
- 250 g self-raising flour, plus extra for dusting
Add the Gorgonzola and crème fraîche to a mixing bowl and stir briskly until all the lumps are removed and the texture of the mixture is luxuriously smooth.
In a small saucepan over a medium to low heat, add the maple syrup and butter. Once melted and combined, add the figs and stir until they become soft and plump and the seeds begin to disperse into the syrup.
Remove from the heat and spoon some of the mixture into the bottom of individual glass ramekins. Add a dollop of the cheesecrème fraîche mixture, then top with another spoon of the sticky figs.
Serve immediately, with crisp butter biscuits for dipping.
To make the butter biscuits: Preheat the oven to 180°C. Using an electric beater, cream the butter and sugar together until pale and fluffy.
Add the egg and mix, then sift in the fl our and mix until a smooth dough forms. Roll out onto a fl oured surface and cut out large oval-shaped biscuits.
Arrange on a greased baking tray and bake for 15 to 20 minutes, or until crisp and golden. Remove from the oven and allow to cool.