The perfect fall dessert.......Figs
The perfect fall dessert
Walnut blini with sautéed figs and whipped port ricotta
The first time I see figs in the store it means fall has arrived. These little treats are only available for three weeks every year. I try to come up with the best ways to use them. I like them to shine through on the plate and not be masked by other flavors. Figs go really well with nuts, cheese, sugar, honey and port. I love the contrast between hot and cold on a plate. The walnut blini and sautéed figs next to the cold whipped ricotta flavored with honey and port is wonderful. Whipping the ricotta gives it the most silky, creamy texture. The walnut butter used in the blini batter can be done with any nut. It is so much less expensive and a purer product to make then buy. By pacotizing the blini batter there is no need to whip the egg whites separately, the batter will be aerated and will rise in the pan.
Walnut blini
4 ounces walnuts, toasted
7 ounces flour
2.5 ounces melted butter
4 eggs
6 fluid ounces milk
1 ounce sugar
Pinch salt
Using the whipping disk pacotize walnuts twice. Add all other ingredients to beaker and pacotize once. In a fry pan with butter place spoonful of batter. Allow to brown on both sides and remove.
Sautéed figs
1 pint figs, sliced in half
2 tablespoons butter
½ cup sugar
2 tablespoons honey
¼ cup port
In a sauté pan melt butter. Add sugar, honey and port. Cook till sugar is dissolved. Add figs and cook for two minutes. Place on top of blini.
Whipped ricotta
16 ounces ricotta
¼ cup honey
1 cup port
Reduce port by half. Tightly pack ricotta into a beaker. Add honey and reduced port on top. Using whipping disk pacotize twice.
