- 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
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.
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.