Biscuit Leger Aux Fruits Rouge Et Son Coulis De Figues Recipe

Ingredients

• 75 gm Plain flour
• 2 x Egg whites
• 95 gm Icing sugar
• 75 gm Melted butter
• unsalted
• 80 gm Creme patissier
• 30 gm Marzipan
• 2 x Soup spoons kirsch
• 1 1/2 dl Cream
• 250 gm Raspberries
• 4 dl Pomerol wine
• 50 gm Sugar Half vanilla pod
• 3 med Figs
• 50 gm Raspberries

Instructions

1. Mix flour, egg whites and icing sugar together with a wooden spatula, stir together till nice smooth mix.
2. Add in melted butter and mix again.
3. Place the mix in fridge for one hour and let set.
4. Grease a baking sheet and spoon the mix on to it making oblong shapes 9cm x 4 cm (you can use a metal stencil or possibly anything of the right shape and thickness).
5. Cook in an oven at 350F till golden, for about 10 min.
6. Remove quickly with a palette knife and cold on a clean table.
7. For the sauce, boil together red wine and sugar and vanilla pod.
8. When it comes to the boil put in the figs.
9. Poach figs for about 10 min.
10. When the figs are cooked, remove pan from heat, cold, add in raspberries, liquidise, pass till nice and smooth.
11. Pass everything through a sieve.
12. For the cream, mix together the pastry cream and marzipan mix and mix in the double cream (that has been whipped separately).
13. Proportions: 1 of pastry cream to 2 of double cream.
14. The cream must be smooth but not too runny.
15. Finally, add in the kirsch.
16. To assemble, place a layer of raspberries (8) on to a biscuit, coating each layer with some cream.
17. Use three biscuits per portion, finishing with a biscuit.
18. Dust biscuit with icing sugar.
19. Take a scorched iron to create a pattern.
20. Flood serving plate with the sauce, starting in the middle, and gently place the biscuit in the centre.
21. To finish, pour a little bit of creme anglaise around the biscuits using the top of a knife to create a pattern.