Higos con Crema de Vainilla

Higos con Crema de Vainilla

By
From
Andina
Serves
4
Photographer
David Loftus

Confit Figs with Vanilla Cream. For me, figs are the most fascinating and beautiful fruit, and they remind me of the many journeys I’ve made in the region of La Libertad. This is my absolute favourite dessert from that region. For this dish the riper the figs, the better, so be choosy; if you let them soak in the syrup, the flavours will blend even more intensely.

Ingredients

Quantity Ingredient
8 soft, ready-to-eat figs, plus 2 extra, sliced, to serve

For the confit syrup

Quantity Ingredient
100g panela, palm sugar, jaggery or light soft brown sugar
80g yacon syrup or dark brown sugar
2 star anise
1 cinnamon stick
A pared piece orange, zested
2 fig leaves

For the mascarpone vanilla cream

Quantity Ingredient
150g mascarpone
125ml whipping cream
25g icing sugar
seeds scraped from 1/2 vanilla pod

Method

  1. Pour 300ml of water into a small saucepan and bring to the boil over a high heat. Add the figs, reduce the heat to low and simmer gently for 10 minutes until the figs have softened further. Remove from the pan and set aside, reserving the cooking water.
  2. Measure out 200ml of the cooking water and discard any excess (or top up with fresh water if you need to). Pour the water back into the pan. To make the confit syrup, add the panela and yacon syrup (or alternatives) into the pan and place over a medium heat. Add the star anise, cinnamon, orange zest and fig leaves and bring to the boil. Reduce the heat to low and simmer for 5 minutes, until starting to thicken, then remove from the heat and set aside to allow the flavours to infuse as the syrup cools.
  3. When the mixture is cool, add the softened figs. Put the pan over a high heat and bring it back to the boil. Reduce the heat to low and simmer the figs in the syrup for 20 minutes until the figs are very soft and glossy and the syrup is well reduced. Discard the fig leaves, cinnamon stick, orange zest and star anise, then remove the figs to a side plate using a slotted spoon. (You can keep the syrup in an airtight jar in the fridge for up to 2 weeks.)
  4. Put all the mascarpone vanilla cream ingredients in a bowl and whisk until the mixture has thickened and forms soft peaks.
  5. To serve, put 2 figs in a bowl, spoon over a quarter of the syrup, top with a quarter of the mascarpone and decorate with a few extra slices of fresh fig. Repeat with the remaining ingredients.

Note

  • If you prefer, you can serve the figs in syrup with mozzarella, burrata or fresco cheese, instead of the vanilla cream.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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