Figs poached in syrup, Blanche de Bruxelles sorbet

Ingredients For 4 people

  • 4 figs
  • 30 cl of Blanche de Bruxelles
  • 200 g of pistachios
  • 200 g of sugar
  • Lemon juice
  • 12 dl water
  • 1 egg white
  • 3 pinches of agar-agar
  • Limon cress shoots

Preparation 1h

Make the sorbet by heating the water, sugar and lemon juice, and bring to a boil. Add the beer and the agar-agar, mix it all and set to cool in the fridge. Pour the mix into the sorbet maker and churn, when the sorbet is 3/4 set add the beaten egg white. Clean the figs, warm up the water and add the sugar to make a syrup and immerse the figs for 2 minutes. Take the figs out of the syrup and set aside on a plate. Cool the syrup in the refrigerator. Coarsely blend pistachios and set aside. In a deep plate or bowl, place a fig next to a quenelle of Blanche de Bruxelles sorbet, then pour the fig syrup around, and sprinkle with pistachios and limon cress.

Enjoy your meal !


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