Mascarpone Cream with Fig and Lavender
Nutritional values
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 232 mg | (6 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 27 g |
Ingredients
- For cream
- 300 milliliters milk
- 200 milliliters Whipped cream
- 1 tsp dried Lavender
- ½ zest Orange
- 4 sheets white gelatin
- 3 egg yolks
- 75 grams sugar
- 150 grams cream cheese
- For figs
- 2 Figs
- 2 Tbsps butter
- 2 Tbsps sugar
- 2 Tbsps lemon juice
- ½ tsp cinnamon
Preparation steps
Bring the milk, half the cream, and the lavender flowers to a simmer. Remove from the heat and set aside for 15 minutes. Soak the gelatine in ice water.
Mix the egg yolks with the sugar over a double boiler until light and creamy. Pour the cooled lavender milk mixture through a sieve and add it to the egg yolks. Transfer the gelatin to a small saucepan over medium heat and dissolve it with 3 to 4 tablespoons of the milk mixture. Stir together the remaining milk mixture with the cream cheese until smooth. Combine the milk mixture and the gelatin. Whip the remaining cream until stiff, fold it into the lavender mixture and divide it between 4 to 6 dessert glasses. Refrigerate for 3 to 4 hours.
Rinse the figs, pat dry and cut into wedges. Heat the butter in a pan, add the sugar, caramelize, add figs, lemon juice, and cinnamon. Toss briefly and let cool.
To serve, take the dessert glasses from the refrigerator. Top each with the figs and caramel. Garnish with lavender flowers if desired.
