Baked Figs with Umeshu, Mascarpone and Seed Crumble Recipe
This luxurious dessert features figs baked with umeshu, sweet mascarpone cream and crunchy ginger-roasted seeds.
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Cooking tools:
- Microplane
- Baking dish
- Baking sheet
- Oven
- Saucepan
- Mixing bowl
- Whisk
- Hand mixer
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Fine-mesh sieve
- Serving bowl
- Plate
Ingredients
- 400g of figs, cut into chunks with the stems removed
- 150ml of water
- 2 tbsp of maple syrup, or honey
- 1 tbsp of pomegranate molasses
- 1 pinch of salt
- 2 tbsp of pumpkin seeds
- 2 tbsp of sunflower seeds
- 1 tbsp of flax seeds
- 2 tsp fresh ginger, grated
- 2 tsp orange zest, grated
- 2 tbsp of olive oil
- 5 figs, sliced in half
- 150ml of umeshu
- 100g of caster sugar
- 50ml of water
- 1 tsp vanilla bean paste
- 250ml of heavy cream
- 70g of icing sugar, sifted
- 250g of mascarpone
- 1 tsp vanilla bean paste, or 1 vanilla pod
- 8 biscuits for cheese
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