Vanilla cream with red wine figs and amaretti

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp. Bring the milk, vanilla pod and pulp to the boil. Remove vanilla pod. Mix 150 grams of sugar and egg yolk in a bowl until creamy.

2. 2

   Gradually stir in hot milk, then pour everything back into the pot. Heat slightly while stirring constantly (cream must not boil) until the cream thickens. Remove from the stove immediately.

3. 3

   Squeeze the gelatine well and dissolve in the hot cream. Beat vigorously for another five to ten minutes, then allow to cool completely, stirring occasionally. Whip the cream until stiff and fold into the cold cream.

4. 4

   Pour into four moulds (200 millilitres each) and place in the fridge to set. In the meantime, wash and halve the figs. Caramelise the remaining sugar in a dry pot.

5. 5

   Deglaze with red wine and lemon juice. Add cinnamon, clove and lemon peel and bring to the boil. Add the figs and leave to stand for four to five minutes, turning them over. Leave to cool in the stock.

6. 6

   Dip the ramekins with the vanilla cream briefly in hot water and turn them over onto dessert plates. Spread figs and some red wine stock on the plates and serve garnished with amarettinis and mint.