yesterday i showed you the mouth watering line up from this year’s cheese party.
i wish i could post the recipes from each dish, and maybe people will send them to me, but for now, i’ll just share what i made.
the combination of fig, honey, mascarpone, and goat cheese is so right.
but then you throw in some crushed lady fingers (no ladies were injured in the making of this dessert) and you’ve got the perfect light dessert to follow a heavy meal (for example, the 32 courses that came before it).
i made this for 20 people, knowing that people wouldn’t be too hungry by the time they got to my course, so the portions are small.
you could double if you’re keeping dinner light, but honestly, it’s a perfect size as is.
Honeyed Fig with Goat Cheese and Mascarpone Cream Trifles
Recipe type: Dessert
Serves: 20
Ingredients
- 3 cups good quality honey
- 6 dozen figs, stems removed and quartered
- 1½ teaspoon vanilla extract
- 2 teaspoons dark rum
- 16 ounces mascarpone cheese
- 9 ounces goat cheese
- 3 cups greek yogurt
- about 30 lady finger cookies
Instructions
- In a large pot, heat honey over low heat until it thins and gets glossy. Add in figs, stirring to coat. Once the honey starts to bubble up over the figs, add the vanilla extract and rum. Stir occasionally for another 7-8 minutes. Remove from heat and let cool.
- Using a mixer, beat mascarpone and goat cheese together until well whipped. Add yogurt, ½ cup or so at a time, and continue to mix until all yogurt is used.
- Next, crush your lady fingers. We used a large mortar and pestle but you could use a rolling pin or whatever else is convenient.
- To assemble, add a layer of honeyed figs to the bottom of a small cup. Add 2 tablespoons of cream and sprinkle with ladyfinger crumbs. Repeat all three for a second layer.
- These can be assembled up to an hour ahead of time. Keep in fridge before serving.
adapted from kitchen confidante.
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