Thick fig cream dessert

Thick fig cream dessert

By
From
Turquoise
Serves
6
Photographer
Lisa Cohen and William Meppem

We ate several meals at the amazing Ciya restaurant on the Asian side of Istanbul. One evening chef–owner Musa Dagdeviren served us a bewildering succession of traditional Anatolian ‘peasant’ dishes, culminating in an extraordinary dessert made from fermented fig seeds and cultured cream. It was rich and creamy and the fermented seeds tasted almost brandied. This is our attempt at recreating the spirit of the dish. Serve it in a pretty glass bowl so that everyone can help themselves, and accompany it with sponge fingers, wafer biscuits or perhaps a simple dish of caramel oranges.

Ingredients

Quantity Ingredient
150g dried figs, roughly chopped
1/3 cup caster sugar
2 tablespoons water
2 tablespoons pedro ximenez sherry or muscat
500ml pure cream
1 stick cinnamon
1/2 vanilla pod, split
5 free-range egg yolks

Method

  1. Put the figs into a heavy-based saucepan with 3 tablespoons of the sugar, the water and the sherry. Bring to the boil, then lower the heat and simmer gently for about 15 minutes, or until the figs break down. Allow to cool a little, then whiz to a smooth purée in a vitamiser. Pour through a sieve to remove any chunks, but don’t worry about trying to remove the seeds. Set aside.
  2. Put the cream into a heavy-based saucepan, then add the cinnamon stick and scrape in the vanilla seeds before adding the pod. Bring to the boil slowly, then remove from the heat and leave to cool slightly.
  3. Whisk the egg yolks with the remaining sugar. Strain the hot cream onto the egg mixture, stirring continuously. Pour the mixture back into the rinsed-out pan and cook gently until it thickens to a custard consistency. You should be able to draw a distinct line through the custard on the back of a spoon. Remove the cinnamon stick and vanilla pod, then pour into a serving bowl and refrigerate until chilled.
  4. Swirl the fig purée into the chilled custard, then refrigerate again until the custard thickens and sets firm.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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