September 5, 2015
Our fig tree (and the farmers market) is giving plenty of delicious fruit and this damn hot weather continues on, making it a perfect time to share this no-bake fig dessert. Originally, this recipe was created for a Flutter Magazine summer story.
Figs can be temperamental, some are loaded with jammy sweet centers and some turn up dry and flavorless — often, you don’t know until you slice them open. The most flavorful figs don’t store well and bruise easily. Why bother? Because when they’re good, they’re sooooo good.
This simple dessert is a stunning way to celebrate fig season. A fool is normally made with cooked fruit but I love the freshness of raw figs — and one less step! Try to get a variety of figs for a contrast in flavor and color, it takes it to a whole other level in looks and flavor.
For the cookie, we deep-fried flour tortillas and gave them a sprinkling of sugar and cinnamon. If you would rather go the store bought route, try to track down those sweet Spanish tortas dotted with fennel by Ines Rosales or a back-up to that would be a waffle style cookie.
Many thanks to the talented Jess Wilcox for these beautiful photos and Kelly Oshiro for the table styling. Also, I’d be remiss to not thank my mom for the gorgeous antique champagne glasses!
Serves six
1 cup heavy cream
1 scant pinch of sea salt
2 tablespoons confectioners’ sugar
1 teaspoon vanilla
1/4 cup formage blanc
A variety of fresh figs sliced into wedges — try Black Mission, Kadota or Panache.
Spanish torta or waffle-style cookie
Lavender honey (if you have it) or any type of local honey is great
Fresh mint
Whip the cream and salt with a whisk attachment on medium setting and combine until cream comes together. Once it forms soft peaks add the sugar and vanilla. Fold in the formage blanc until incorporated and store in the fridge until ready to serve.
To serve; add two dollops of the cream mixture followed by a small handful of figs. Drizzle with 1 teaspoon of honey. Garnish with small mint leaves and cookie. Enjoy!
