John Myers
Mascarpone Yoghurt Cream with Figs
The perfect mascarpone yoghurt cream with figs recipe with a picture and simple step-by-step instructions.
- 8 Pc Feugen fresh
- 2 dl Strong red wine or Madeira or postage wine
- 1 dl Water
- 2 tbsp Sugar + 1 pinch of cardamom
- 0,5 Lemon juice and grated zest
- 180 g Natural yoghurt
- 150 g Mascarpone
- 3 tbsp Dandelion honey
- 2 tsp Chopped rosemary
- 1 dl Whipped cream
- – Bring red wine, water, sugar + cardamom, lemon juice and zest to the boil in a flat saucepan. Wash figs, cut in 4 pieces. Or cut 6 pieces, add to the stock and simmer for 2 minutes, be careful not to let them disintegrate. Remove from the brew, cool. Continue to cook the syrup-like sauce. Cooling down. – Stir the yoghurt, mascarpone, chopped rosemary, dandelion honey into a cream, add 1/2 of the cream and arrange in bowls or soup plates, cover with the figs, garnish each bowl with a cream rosette. Sprinkle the rosette with cinnamon.
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