Ingredients:
150 g 150 g dried figs
Pedro Ximenez wine
500 g of 35% fat cream 2 eggs
clearly separating the yolks 50 g sugar
Preparation: Put
figs macerated in wine for several hours. Put
butterfly knives and whip the cream on speed 3 and 1 / 2 and reserve in a large bowl, remove the glass unwashed Butterfly blades and grind the figs in progressive speed 5-10 seconds, remove from beaker and mixed with cream, replace the butterfly in the blades and put the egg yolks with half the sugar, 3 minutes, 70 ยบ, Speed \u200b\u200b3, add the cream stirring motion when cool so that the cream does not go down, wash and dry the glass, place the butterfly in the blades and assemble the egg whites with remaining sugar and mix with the above giving outflanking, cast in a mold lined with plastic wrap and put in the freezer.
sauce Ingredients 350 gr
Pedro Ximenez wine
120 gr double cream 1 teaspoon cornstarch
juice 1 / 2 orange
Development: We
wine glass in 20 minutes and set temperature . varoma.velocidad 2, when the time check is reduced, add the cream and the cornstarch in the orange juice and set 8 minutes varoma temperature, speed 2, remove the glass and book, once studded the unmold bizcuit and serve with sauce.
