This gratin is seductively sweet, and thanks to the eggs and curd cheese, is rich in protein as well.
For a variation on this recipe, prepare only half of the figs and serve with 1 or 2 scoops of ice cream.
(Percentage of daily recommendation)
|Calorie||478 kcal||(23 %)|
|Protein||15 g||(15 %)|
|Fat||20 g||(17 %)|
|Carbohydrates||55 g||(37 %)|
|Sugar added||31 g||(124 %)|
|Roughage||5.5 g||(18 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||1 μg||(5 %)|
|Vitamin E||5.6 mg||(47 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.4 mg||(36 %)|
|Niacin||4.3 mg||(36 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||55 μg||(18 %)|
|Pantothenic acid||1.3 mg||(22 %)|
|Biotin||18.5 μg||(41 %)|
|Vitamin B₁₂||1.1 μg||(37 %)|
|Vitamin C||3 mg||(3 %)|
|Potassium||584 mg||(15 %)|
|Calcium||219 mg||(22 %)|
|Magnesium||78 mg||(26 %)|
|Iron||2.3 mg||(15 %)|
|Iodine||10 μg||(5 %)|
|Zinc||1.5 mg||(19 %)|
|Saturated fatty acids||6.9 g|
|Uric acid||31 mg|
Rinse the figs and trim off stems.
Cut a cross in the top of the fruit, squeeze a little to open the cut area and place in a small baking dish.
Drizzle the Amaretto or almond syrup over the figs.
Sprinkle sliced almonds evenly over the figs. Melt the butter in a small pot. Rinse the lemon, wipe dry and finely grate the zest.
Separate the egg. Combine yolk, quark, melted butter, lemon zest, cornstarch and half the sugar and beat until creamy.
Whisk egg white with a pinch of salt and the remaining sugar. Beat until stiff.
Gently fold the egg white mixture into the sour cream mixture and stir until just combined.
Spoon the sour cream mixture over the figs. Place the baking dish on a baking sheet and place on the bottom oven rack.
Broil until golden brown, 4-5 minutes. Sprinkle with powdered sugar to taste and serve.