Baked figs with raspberries and yogurt cream
4 servings
30 minutes
Baked fig with raspberry and yogurt cream is a refined and harmonious dish that combines the softness of baked figs, the sweetness of raspberries, and the lightness of airy cream. Fig, one of the oldest fruits, was valued in China for its health benefits and rich flavor. Baked with sugar and lemon juice, it acquires caramel notes that perfectly complement the freshness of the berries and the tenderness of the creamy yogurt cream. This dessert is for those who appreciate subtle, natural flavors and seek a balance between sweetness and lightness. Served warm to enhance the aroma of figs while chilled cream adds textural contrast. A great option to finish a dinner with an Eastern touch.
1
Place the yogurt in several layers of cheesecloth and hang it over a bowl for about 2 hours, until the amount reduces to 0.5 cup.
- Fat-free natural yoghurt: 1 glass
2
In a clean bowl, whip the cream well and add yogurt, powdered sugar, and kirsch (optional). Whip again.
- Whipping cream 33%: 0.3 glass
- Fat-free natural yoghurt: 1 glass
- Icing sugar: 3 tablespoons
- Kirsch: 1 teaspoon
3
Preheat the oven to 230 degrees.
4
Cut the figs lengthwise into 4 pieces and place them cut side up on a baking sheet in a single layer. Sprinkle with sugar and drizzle with lemon juice. Bake for about 15 minutes until the figs are hot and the sugar has melted.
- Fig: 8 pieces
- Sugar: 1 tablespoon
- Lemon juice: 1 tablespoon
5
Layer yogurt cream in a dish, add warm figs on top, and finish with raspberries. Serve immediately.
- Whipping cream 33%: 0.3 glass
- Fat-free natural yoghurt: 1 glass
- Fig: 8 pieces
- Raspberry: 180 g