Sauternes and Roquefort Bavarian Cream with Baked Figs

Name: Sauternes and Roquefort Bavarian Cream with Baked Figs
Cuisine: French
Ingredients: 4 large egg yolks; One 750 ml bottle botrytised white wine of your choice; 4½ teaspoons almond or hazelnut oil; 4½ teaspoons almond or hazelnut oil; 1 cup heavy cream; 2 dozen fresh Black Mission or white honey figs; 2 dozen fresh Black Mission or white honey figs; 1 to 1½ tablespoons well-crumbled Roquefort; 1 envelope unflavored gelatin softened in 2 tablespoons water or 4 leaves gelatin; 1 envelope unflavored gelatin softened in 2 tablespoons water or 4 leaves gelatin; ⅓ cup liquid plus ¼ cup honey of your choice; ⅓ cup liquid plus ¼ cup honey of your choice

Preparation info

FFR—
12
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Sauternes being expensive, you may use any other botrytised wine of your choice that is more affordable. It is important that the figs be ripe; purchase them a little early and keep them in a paper bag with a ripe banana for two days if they are still too firm.

Ingredients

1 cup heavy cream
4½ teaspoons almond or hazelnut oil
One

Europe
France
Dessert
Mediterranean

Method

Whip the cream until it barely mounds and keep it refrigerated. Wash your hands carefully and with the tip of a finger lightly coat twelve 2-ounce custard cups with some of the oil. Turn them upside down on paper toweling.

Pour 2 cups of the white wine in a small saucepan over medium heat and reduce to 1 cup to concentrate the flavors. In a sauteuse pan mix the egg yolks with ⅓ cup of h