Cinnamon parfait with fig and mulled wine sauce

Name: Cinnamon parfait with fig and mulled wine sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 80 ml Milk; 7-10 Tbsp scraped pulp from 1 vanilla pod; 2 Egg yolk (size M); 60 g Sugar; 3 heaped teaspoonful of cinnamon; 3 TABLESPOONS Marsala Wine; 150 g Whipped cream; 50 g demerara sugar; 250 ml Mulled wine; 1 stick of cinnamon; 3 (each 80 g) Figs; 2 TEASPOONS Cornstarch; 7-10 Tbsp Mint

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

80 ml Milk
7-10 Tbsp scraped pulp from 1 vanilla pod
2 Egg yolk (size M)
60 g Sugar
3 heaped teaspoonful of cinnamon
3 TABLESPOONS Marsala Wine
150 g Whipped cream
50 g demerara sugar
250 ml Mulled wine
1 stick of cinnamon
3 (each 80 g) Figs
2 TEASPOONS Cornstarch
7-10 Tbsp Mint

Directions

1
Bring the milk and vanilla pulp to the boil, let it cool down for about 10 minutes. Mix egg yolk and sugar, stir in vanilla milk. Whip over a hot water bath until the mixture is thick and creamy. Stir 1 teaspoon of cinnamon and Marsala into the cream. Let it cool down. Whip cream until stiff and fold in.
2
Pour into 4 moulds (each containing 100 ml) and place in the freezer for at least 4 hours. For the fig sauce, caramelise brown sugar. Deglaze with mulled wine (caution: hot steam). Add the cinnamon stick and simmer until the caramel has dissolved. Wash and clean the figs and cut them into slices. Add to the sauce and simmer for 2-3 minutes. Remove the cinnamon stick. Stir starch with a little cold water until smooth, thicken sauce with it, let it cool down. Put the star template on plates, dust cinnamon on it, remove template carefully. Dip the moulds briefly in hot water and turn them over onto the plates. Dust parfait with cinnamon.
3
Add to the sauce and simmer for 2-3 minutes. Remove the cinnamon stick. Stir starch with a little cold water until smooth, thicken sauce with it, let it cool down. Put the star template on plates, dust cinnamon on it, remove template carefully. Dip the moulds briefly in hot water and turn them over onto the plates. Dust parfait with cinnamon. Spread the sauce around the parfait. Decorate with mint
4
waiting time approx. 4 hours