John Myers
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Iced Printe with Figs
The perfect iced printe with figs recipe with a picture and simple step-by-step instructions.
Print parfait
- 100 g Printen
- 100 g Vanilla sugar
- 3 piece Egg yolk
- 1 piece Egg
- 200 ml Cream
Baked figs with sabayon
- 5 piece Figs
- 60 g Vanilla sugar
- 50 ml Port red
- 3 piece Egg yolk
- 1 Knife point Raz El Hanout / Spice Mix
Fig compote
- 5 piece Figs
- 10 ml Port red
- 20 g Sugar
Fig soup
- 5 piece Figs
- 1 tbsp Lime oil
- 20 ml Red wine
- 20 g Vanilla sugar
Print parfait
- For the Printen parfait, cut the Printen into large cubes. Beat the egg and egg yolks in a water bath with the vanilla sugar until frothy and allow to cool.
- Whip the cream and fold in the cooled egg and sugar mixture. Now fold in the Printen as well. Line a box-shaped cake tin with cling film, pour in the mixture and freeze. After approx. 7 hours the mass is frozen.
Figs with sabayon
- For the figs with sabayon, cut the figs into eighths and marinate in a mason jar with 20 g vanilla sugar and the port wine for 3 hours.
- Beat the egg yolks with the rest of the vanilla sugar until the mixture can be steeped. Add Raz el Hanout.
- Divide the figs in equal parts into 5 bowls and cover with the sabayon. Bake in the preheated oven at 180 ° C for 8 minutes.
Fig compote
- For the fig compote, cut the figs into eighths and peel them. Then finely chop and season with sugar and port wine.
Fig soup
- For the fig soup, cut the figs into large cubes and sauté in lime oil. Deglaze with red wine after 5 minutes and season with vanilla sugar. Simmer for 5 minutes, puree and let cool.
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