John Myers
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Cream Dessert with Fig Compote and Walnut Sprinkles
The perfect cream dessert with fig compote and walnut sprinkles recipe with a picture and simple step-by-step instructions.
Fig compote
- 700 g Figs
- 2 tbsp Lemon juice
- 3 tsp Sugar
- Port wine
- Strength
Walnut sprinkles
- 50 g Whole wheat flour
- 50 g Wheat flour
- 60 g Butter
- 60 g Cane sugar
- 50 g Walnut fresh
- 1 Msp Salt
cream
- 200 ml Cream
- 125 g Mascrpone
- 2 tbsp Sugar
- 0,5 tsp Cardamom
- 0,5 tsp Star anise
- Put 1,500 g figs, 2 tablespoons lemon juice, 2 tablespoons sugar and the port wine in a saucepan and simmer for about 15 to 20 minutes until the fruits are soft. Possibly bind with a little starch. Let the compote cool down.
- For the crumble, use your fingers to work the flour, butter, brown sugar and 1 pinch of salt in a bowl into fine crumbs. Mix in the walnuts. Spread the crumble on a baking tray lined with baking paper and bake for 15 to 20 minutes at 180 ° C. Then let the streusel cool down.
- For the cream, whipped cream, mascarpone and Greek yogurt until smooth. Add sugar and cardamom and star anise.
- Have five glasses ready. Layer the sprinkles and compote alternately in the glasses. Decorate the top with freshly sliced figs and mint leaves.
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