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Home Portfolio : “Cuello de Dama” Figs marinated in Port and Marc de Cava
“Cuello de Dama” Figs marinated in Port and Marc de Cava

“Cuello de Dama” Figs marinated in Port and Marc de Cava

Restaurant La Cava d’en Sergi. Sant Sadurní d’Anoia

Preparation

  1. For the cocoa crunch, mix all the ingredients in a blender. When the mixture is homogenous, extend on a sheet of grease proof paper and bake in the oven at 150ºC for five minutes. Cool to room temperature and keep outside the refrigerator.
  2. For the cream, boil half of the cream with the sugar and cinnamon, when the mixture is tepid add the Marc de Cava and refrigerate.
  3. For the jelly, make an infusion with the mint and water and add the sugar. Refrigerate.
  4. Peel the figs, cut into halves and marinate in the Port which has been reduced to half and cooled. Put aside for 12 hours.

Serve

Put 3 marinated half figs on a plate with a few cubes of mint jelly and decorate with a stick of cinnamon and the cocoa crunch. Serve the cinnamon cream in a small jug place before each person.

Recommended Cava: CAVA ROSÉ

Ingredients

  • 6 figS
  • 350 cl Port

For the cream:

  • 1 Lt cream
  • 1 Cinnamon stick
  • 175 g sugar
  • 5 cl Marc de Cava

For the jelly:

  • 100 g mint leaves
  • 300 cl water
  • 40 g sugar
  • 3 leaves of gelatine

For the cocoa crunch:

  • 25 cl egg whites
  • 15 g powdered cocoa
  • 30 g flour
  • 10 g sugar

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