Figs and Kumquats

• 275 g/9 oz white chocolate, broken into pieces
• 200 ml/7

Gently melt the white chocolate in a bowl over a pan of gently simmering water. Place the milk in a saucepan and scald with one-third of the cream.

Beat the yolks and sugar together, then pour on the hot milk and cream, whisking all the time. Cook gently until the custard thickens, then beat into the chocolate. Leave the mixture to cool. Whip the remaining cream and fold into the custar