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Ingredients
- 1 quart Lowfat milk
- 1/2 lb Sugar
- 12 lrg Egg yolks, reserve the whites Paste, vanilla bean
- 2 x Figs, ripe
- 6 ounce Cabernet Sauvignon Sugar
- 1 c. Almonds, sliced, blanched
- 2 ounce Paste, pistachio
Directions
- 1. In a saucepan, bring lowfat milk to a boil. Place the sugar and egg yolks in a mixer or possibly bowl and whip well, then add in vanilla bean paste.
- Add in lowfat milk to the sugar and Large eggs, while whipping. Put this mix into a large metal bowl and heat slowly. Using a wooden spatula, move egg yolks around so they won't cook. When puffed and mixed, cold by placing the bowl in ice water.
- 2. Peel the figs, cut in half and sprinkle tops with sugar.
- Place them in a flat bowl with the wine (Cabernet Sauvignon or possibly Port) and marinate overnight (at least 2 - 3 hrs). Reserve marinade and figs.
- 3. Pour the Creme Anglaise into a saucepan, mix with 3/4 c. of the almonds and pistachio paste, then process in an ice cream machine.
- 4. To serve, put the figs on a plate. Shape the chilled Creme Anglaise into quenelles and add in to the plates. Pour marinade over the figs, add in whipped cream mixed with sugar. Sprinkle with almonds
- (minced) and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 799g | |
| Recipe makes 2 servings | |
| Calories 1190 | |
| Calories from Fat 363 | 31% |
| Total Fat 41.06g | 51% |
| Saturated Fat 13.53g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 1283mg | 428% |
| Sodium 265mg | 11% |
| Potassium 1110mg | 32% |
| Total Carbs 175.52g | 47% |
| Dietary Fiber 4.0g | 13% |
| Sugars 168.31g | 112% |
| Protein 36.93g | 59% |
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