At Farallon, we love to make fig desserts but they don’t sell as well as others. Figs make delicious-tasting desserts; there just aren’t that many fig-lovers out there. To lure them in, we often combine figs with raspberries, a more popular fruit. People are more willing to give figs a try if they are served with something familiar. Add a frozen compote, and you have something everyone will want to try. They’ll be happy they did. Use pasteurized eggs if you are concerned about eating uncooked eggs.
Coarsely chop 6 of the figs. Whip the cream, sugar, salt, and vanilla together until stiff, smooth peaks form. Fold in the chopped figs.
Whip the egg whites until soft peaks form. Gently fold the whites into the cream. Divide the parfait among paper cups, 6 individual ring molds, or ramekins, filling each with
The parfaits can be made up to 3 days in advance. Once frozen, cover with plastic wrap.
If you used paper cups, unmold each of the parfaits by cutting a corner of the paper cup and then tearing it from the parfait. Place the parfaits on plates.
If you used ring molds, place the parfaits on individual plates, run a small knife around the inside edge of each mold, and remove the molds. If you used ramekins, run a small knife around the inside edge, dip the ramekin quickly in hot water, and invert onto plates, removing the ramekin.
Slice the remaining 2 figs. Place some raspberries and figs on top of and around each parfait. Drizzle some berry sauce over the fruit. Serve immediately.
© 2006 Emily Luchetti. All rights reserved.