| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Fruits |
Vegetarian |
Vegetarian , Veg1 |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Sound; ripe figs, sliced |
| 4 |
oz |
Strawberries; halved, or whole, |
|
|
; wild strawberries |
| 1 |
|
Vanilla pod; split lengthways |
| 1/4 |
pt |
Double cream |
| 1/4 |
pt |
Cr.me fraîche |
| 4 |
|
Egg yolks; (size 4) |
| 1 |
tb |
Fructose; (fruit sugar) |
INSTRUCTIONS
1. Pile the fruit into and around the edges of 4 ramekin dishes. Place the
vanilla pod in a pan. Stir in the two creams and heat to just below boiling
point. Remove the pod.
2. Beat the egg yolks and fructose together in a pan then gradually beat in
the hot vanilla cream. Heat gently until the sauce has thickened. Pour the
custard over the fruit in the ramekins and set aside to cool. When cool,
chill for 2-3 hours until set.
3. Sprinkle the puddings with a little demerara and grill under a preheated
hot grill. The sugar should caramelize and, when allowed to cook, forms a
hard protective coating to the top of the custard cream. Serve cold.
Converted by MC_Buster.
NOTES : Nothing beats the flavour of succullent ripe figs After a
substantial main course, a light and fruity dessert is required. This
variation of an old standard is always popular, so it's probably best to
double the recipe and make 8 servings. Only use figs if they are prefectly
ripe - if you can't get ripe figs use blackberries, blueberries or passion
fruit.
Converted by MM_Buster v2.0l.
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