Espresso Parfait with Marinated Figs
Heat créme de cassis in a small pot but do not let boil. Rinse and halve figs. Place figs, cut side down, in cassis. Let stand.
Soak gelatin in a bowl of cold water until softened, about 10 minutes. In a metal bowl set over a pan of hot water, whisk egg yolk, egg and sugar until creamy. Add gelatin and stir until dissolved. Stir in espresso powder until dissolved. Place mixture over a bowl of ice water and beat until chilled. Beat cream until stiff and fold into gelatin mixture. Divide parfait among 4 glasses and freeze at least 6 hours. Fifteen minutes before serving, remove glasses from the freezer and let thaw. Sprinkle with cinnamon and serve with marinated figs.