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Amaretti Figs with Raspberry Coulis


125 ml double cream
4 amaretti biscuits
4 figs
175 g raspberries
2 tablespoons icing sugar; sifted
raspberry leaves; to decorate

Yield: 4 servings

Set aside 1 tablespoon of the cream then lightly whip the remainder until stiff enough to hold its shape. Put the amaretti biscuits in a plastic bag and crush with a rolling pin until they form fine crumbs. Fold into the whipped cream. Slice each fig into 6 pieces and arrange on 4 serving plates. Put a spoonful of the amaretti cream in the centre of each plate. Press the raspberries through a non-metallic sieve then stir in the icing sugar. Spoon the raspberry sauce around the figs and amaretti cream. Put drops of the reserved cream on to the sauce and drag a skewer through the drops to make an attractive pattern. Decorate with raspberry leaves and serve.




STACKS, The Art of Vertical Food

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