6fresh figs, ripe but not too soft, preferably ‘muscat’ figs
100g (3½oz) fresh raspberries
2tablespoonseau-de-vie de framboise
1tablespooncaster or icing sugar
2 small iced plates
Peel six fresh figs (strip off their thin violet skins or just stroke them lightly with the blade of a small knife). Cut off the stalk. Make two cuts in the middle of the figs in the form of a cross, without cutting right through. Then, pressing lightly with your thumb in the middle of the fruit open out the four ‘petals’ of flesh. Keep them on one side. Put the raspberries into a bowl. Melt the redcurrant jelly and mix it while it is still warm with the raspberries. Keep on one side in a cool place.
Put the cream into a bowl together with the eau-de-vie de framboise and the sugar. Whisk until the cream becomes light and thick.
Cover the bottom of the chilled plates with this cream and arrange three opened figs on each one. Place a teaspoon of raspberries in the middle and crown each fig with a crystallised violet.