Dessert

Figs with saffron and cardamom cream

Name: Figs with saffron and cardamom cream recipe
Yield: 6
Ingredients: 200ml pure (thin) cream; 4 cardamom pods, toasted, bruised; Pinch saffron strands; 100g white chocolate, chopped; 300g clotted cream (substitute double cream), room temperature, whisked to loosen; 9 ripe black figs, torn in half; Pistachios, to serve; Good-quality runny honey, to drizzle

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by Paul Farag

CHEF

Apr 01, 2021

"Figs only have a very short season so it's important to make the most of them when they're around . I love how well they work in both sweet and savoury dishes." – Paul Farag.

200ml pure (thin) cream
4 cardamom pods, toasted, bruised
Pinch saffron strands
100g white chocolate, chopped
300g clotted cream (substitute double cream), room temperature, whisked to loosen
9 ripe black figs, torn in half
Pistachios, to serve
Good-quality runny honey, to drizzle

Method

1.

Place the pure cream and the spices in a medium saucepan and bring to the boil.
2.

Remove from the heat and stand, covered, for 15 minutes for flavours to develop.
3.

Place white chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water) and melt chocolate. Strain cream mixture into chocolate and stir until smooth. Turn off the heat and gradually stir in clotted cream using a whisk until combined and smooth. Place mixture in fridge, stirring occasionally, until chilled.
4.

Divide spiced chocolate cream among bowls. Top with figs and scatter with pistachios. Drizzle with honey to serve.