Goat Cheese Cream with Figs

Preparations:

1. Cut the dried figs in half and place in the coward. Wash blue figs, remove stems, cut into slices. Peel and slice the prickly pears. Place prickly pears and blue figs on a surface and sprinkle with powdered sugar. Drizzle the prickly pears with lime juice. Marinate for approx. 15 minutes. Wash lemon balm and strawberries, shake lemon balm dry.

The creme :

1. Put the goat cream cheese and mascarpone in a bowl. Rub the tonka bean over it, add the sugar and the juice from the figs and mix, place in the refrigerator for approx. 30 minutes, the cream should be firm and cool.

Fill glasses:

1. It works best with a skin pass bag, with or without a spout. So fill the dressing bag and put something on the bottom of the glass. When layering the figs, I would suggest starting with the dry figs first, then the blue ones and finally the prickly pears. For a practical reason. The dried figs are a bit tough, not easy to separate with dessert spoons, when they are up they sink under the pressure.

Serving:

1. Finally, add a dab of cream, place a wild strawberry on top and garnish with lemon balm leaves. PS: one more thing. You can also prepare this dessert in advance and put it in the refrigerator, it will only make it better.
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