Cinnamon Cream with Figs

1. peel the figs.

2. boil port wine together with juice of one lemon, sugar and cornstarch, pour over figs, chill.

Steep the vanilla bean and cinnamon sticks in the whipped cream at low temperature for 10 minutes. Soak the gelatine in cold water, separate the eggs. 4.

Beat egg yolks with sugar until creamy, season with cognac or possibly brandy and cinnamon.

Remove vanilla bean and cinnamon sticks from the whipped cream, pour whipped cream through a hair sieve. Thoroughly squeeze out the gelatine and let it melt. Stir the gelatine into the egg yolk mixture. Chill the cream on ice cube water, put it in the fridge for 15 min.

When the cream starts to gelatinize, fold in the egg whites beaten to stiff peaks and leave to set in the refrigerator for 2 hours.

7. arrange the cinnamon cream with the fig compote, garnish with chocolate shavings.

Difficulty: Not very easy, Price level: A little more expensive.

Per unit: calories: 562, joules: 2355, egg white: 12 g, fat: 34 g, carbohydrates: 39 g

Special equipment: blender, hair sieve

Setting time 2-3 hours

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever tastes better to you.

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