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15 minutes

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15 minutes

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

Serves 2

Difficulty Easy

Prep Time 25 minutes

Cooking Time 45 minutes

Ingredients

50 ml rose water
90 ml white sparkling wine
10 g sugar
10 cardamom pods, crushed
1 cinnamon stick
150 g baby figs

For the chocolate and hazelnut biscotti

300 g cake flour
55 g butter
25 g cocoa powder
3 free-range eggs
1 T baking powder
70 g hazelnuts, roughly chopped
100 g white sugar
70 g chocolate chips
100 g treacle sugar

For the almond cream

125 ml whipping cream
10 g icing sugar
15 ml Amaretto almond liqueur

Method

To prepare the figs, combine all the ingredients except the figs in a pot. Bring to a boil then add the baby figs.

Cover with a cartouche (a round piece of baking paper), reduce the heat to low and poach for 5 - 10 minutes until the figs are juicy and soft.

Remove the figs to a small bowl and cover with liquid. Bring the remaining liquid to a boil and leave to reduce by half.

Reserve the syrup for serving.

To make the chocolate and hazelnut biscotti, heat oven to 160°C.

Sift together flour, cocoa powder and baking powder.

Cream white and brown sugar with butter. Add eggs, beat well. Add flour mixture and combine. Stir in nuts and chocolate chips.

Shape into logs, leave space for rising on trays. Bake afor 35 minutes or until golden.

Cool slightly, slice diagonally into 1 cm slices.

Bake again for ±10 - 15 minutes or until golden brown. Let dry and store in airtight container.

To make the almond crème, whip the cream and sugar to form stiff peaks, then gently fold in the almond liqueur

To assemble, serve the biscotti with a baby fig, soaked in rose syrup reduction and a dollop of almond crème.

TASTE's take

This recipe was created by Chef Monché Muller for Valentine's Day. Serve it with a starter of chargrilled asparagus in chilli dressing with skordalia and crispy pita bread, followed by jasmine-oil poached salmon with garden pea puree, pickled cucumber, crispy prosciutto and passion fruit sauce. All three dishes are packed with aphrodisiac-rich ingredients, guaranteed to ignite the flames of passion!

Image credit: Thinkstock.

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Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

Rose-and cardamom-poached baby figs with chocolate biscotti and almond cream

Ingredients

Method