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ALL RECIPES

Bruleed Figs with Honey Crème Anglaise Fig Mascarpone, Feuille de Brick

  • Pair with Zinfandel
Primary Ingredients

1 cup whole milk

1 cup heavy cream

1 tablespoon honey

6 large egg yolks

½ cup of sugar

 1 vanilla bean

8 large fresh large figs, halved

3 tablespoons sugar

2 sheets of brick dough

Primary Technique
  1. Prepare an ice bath for cooling the crème. 
  2. Place milk, cream, and honey in a small saucepan and bring to a boil. 
  3. In a medium to heavy-bottomed saucepan, whisk the egg yolks and sugar until well blended. While continuing to whisk, add a little bit of the hot liquid, then slowly pour the rest. Put the pan over medium heat, stirring constantly until the custard thickens slightly and has reached 170°F. Immediately remove the pan from heat and strain the custard into a large measuring cup or a bowl. Stir in the vanilla extract. Put into the ice bath to cool.
  4. Place plastic wrap directly onto the cooled custard and refrigerate until needed. Chill for 24 hours before using to intensify the flavor. Can be refrigerated for up to 3 days
  5. Place figs cut side up in a shallow baking dish and sprinkle with sugar. Place the baking dish directly under the broiler and cook until sugar caramelizes, about 3-5 minutes.
figs and marscapone
Fig Mascarpone Ingredients

1 cup mascarpone cheese
1 tablespoon sugar
3 ounces fig puree
1 teaspoon Marsala wine

Fig Mascarpone Technique
  1. Brush both sides of brick dough with oil and tear into multiple large pieces. Place on a baking sheet and toast in a 350°F oven for 8-10 minutes or until light golden brown. Remove from the oven and immediately sprinkle with cinnamon sugar.
  2. Spoon crème anglaise into the bottom of a pasta bowl and then pipe mascarpone into the middle. Place three Brûléed figs around the mascarpone and top with three pieces of Feuille de Brick dough.
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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