A dessert to celebrate the beautiful figs of Solliès AOC, which combines perfectly with the almond and spice, hmmm… it is good !
Fig violette de Solliès, amaretti and wine jelly with spices
Ingredients (for 2)
- 1 fig, violette de Solliès
- 2 amaretti soft
- 2 tbsp slivered almonds
For the jelly
- 12 cl of good red wine
- 3 tbsp of brown sugar
- 3 tbsp of raspberry juice
- 1 tbsp mixed spices (cinnamon, ginger, star anise, nutmeg, cloves)
- 2 g of agar-agar
For the jelly, heat the wine with the sugar, spices, raspberry juice and agar-agar up to a boil, lower the heat and simmer gently for 5 minutes.
Put cool in a rectangular pan 20 by 10 approximately and leave to set for at least 1 h.
Once the jelly is taken cut it into 2 rectangles.
Reduce roughly the amaretti into pieces and add a layer on top of the jelly.
Cut the fig into quarters and place on the amaretti.
Decorate with slivered almonds roasted first.
Good tasting !