– 12 Col de Dame figs
– 250 cl of whipped cream
– 150 g of sugar
– 6 egg yolks
– 50 g of cornstarch
– 4 egg whites, whisked until stiff
– 1/2 cinnamon stick
– 200 g of Jijona turron
– the peel of half a lemon
In a saucepan, cook the milk, whipped cream, lemon peel, and cinnamon. In another bowl, combine the egg yolks, sugar, cornstarch, and turron. Stir until completely dissolved. Add the milk, cream, and lemon peel mixture to this paste. Bring to a boil for a few seconds, remove from heat, and set aside.
Whisk the egg whites until stiff and mix them with the preparation using a blender.
Peel the figs and cut them in half. Arrange them on a plate in a star shape. Drizzle with the cream and gratinate in the oven for about 20 seconds. The dish is ready. Serve hot.
