The Contour of Luxury Spring/Summer 2018 | Page 131
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Ingredients
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6 Ripe Black Fresh Figs
2 sprigs of rosemary
50g unsalted butter
3 tbsp runny honey
6 x 2cm thick slices of
brioche loaf
6 whole eggs
6 tbsp double cream
6 tbsp caster sugar
Vegetable oil
90g flaked almonds
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Method
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1 Cut the figs in half lengthways.
2 Melt the butter in a heavy pan and add
the figs and rosemary.
3 Place the fig pan into the oven at 200˚C
for 4-5 minutes.
4 Remove the fig pan from the oven, add
the honey to the pan and cook on a
gentle heat for 1 minute. Set the fig pan
aside.
5 Put the eggs, cream and caster sugar into
a bowl and whisk them well to dissolve
the sugar.
6 Place one slice of brioche into the bowl
and turn it over to allow it to soak up
some of the mix.
Serves 6
(Chefs 20/01/10, Scott 28/01/10)
7 Heat a little vegetable oil in a non-stick
pan and cook the brioche on a gentle heat
until lightly browned.
8 Turn the brioche over and cook until
evenly coloured on the other side.
9 Repeat the process for the remaining
brioche, keeping the cooked pieces warm
in a low oven.
1 0 Cook the almonds on a tray in the oven
until they turn a golden brown colour.
1 1 Place one piece of brioche on a plate and
top with 4 halves of the figs and sprinkle
some of the almonds on top.
1 2 Drizzle some of the honey over and
around the figs and serve immediately.