Warm fig fountains with a rosemary infused honey drizzle served with a dolcelatte cream, mixed seed topping and olive oil crostini

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warm-fig-fountains

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Description

Makes 4

  • 8 figs
  • 8 star anise
  • 50ml honey
  • Pinch cinnamon
  • 1 sprig rosemary
  • 1 part baked baguette – cut into slices
  • Olive oil
  • Sea salt
  • 12 slices of wholemeal bread – crusts removed
  • 25g butter – melted
  • 225g dolcelatte
  • 125ml crème fraiche

Mixed seeds and pomegranate to garnish

For the Dolcelatte cream:

Beat the dolcelatte cheese in with the crème fraiche until smooth and creamy, place into the AGA lidded butter dish and refrigerate for up to 5 days. Top with mixed seeds before serving.

Alternatively place into a piping bag fitted with a star nozzle and refrigerate until needed.

To make the honey drizzle:

Pour the honey into a pan with a pinch of cinnamon and sprig of rosemary, place on the back of the AGA or on the warming plate or oven for about 45 minutes. Alternatively place on a low heat for 2-3 minutes then allow to cool.

This can be made the week before and stored in a lidded jar in the fridge for a week and then just reheated.

To prepare the figs:

Cut a cross at the top of each one and then pinch from the base to open out like a flower fountain. Place a star anise into the opening and sit into the Portmeirion gratin dish. Place into the fridge until needed. Then transfer to the AGA warming oven or on top of the boiling plate lid.

Drizzle with the rosemary infused honey.

To serve on crostini:

Place the sliced baguette onto the Portmeirion roasting tray drizzle with olive oil and sprinkle with sea salt. Toast at the top of the roasting oven for 3-4 minutes until browned, alternatively bake (180c) until golden and crisp. These will keep for up to 5 days in an air tight container.

Allow to cool then pipe dolcelatte cream on top and top with mixed seeds with a garnish of pomegranate.

To make the wholemeal baskets:

Roll out the crust less slices of bread cut into 2 and line the mini muffin tray holes, push down  to form basket shapes and brush with melted butter.

Place into the middle of the roasting oven (200c) until golden.

Remove from the oven and allow to cool.

Then fill as the crostini.

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