Mascarpone cream with Cremadelizia Caramelized Figs

Name: Mascarpone cream with Cremadelizia Caramelized Figs
Total time: 60 min
Yield: 6
Ingredients: Ingredients For the semolina cream: 250 g milk 15 g butter 75 g sugar 50 g semolina 20 g cold milk 80 g fresh cream Half a vanilla pod Zest of one untreated lemon For the mascarpone cream: 200 g mascarpone 100 g fresh cream 30 g powdered sugar 30 g cognac For the almond crumble: 100 g all-purpose flour 100 g almond flour 50 g brown sugar 50 g granulated sugar 100 g butter A pinch of salt For the final layer: Caramelized figs Babbi Sliced almonds

Difficulty

Easy

Preparation Time

60 minutes

Cooking Time

20 minutes

Portions

6 Ingredients

For the semolina cream:

250 g milk
15 g butter
75 g sugar
50 g semolina
20 g cold milk
80 g fresh cream
Half a vanilla pod
Zest of one untreated lemon

For the mascarpone cream:

200 g mascarpone
100 g fresh cream
30 g powdered sugar
30 g cognac

For the almond crumble:

100 g all-purpose flour
100 g almond flour
50 g brown sugar
50 g granulated sugar
100 g butter
A pinch of salt

For the final layer:

Caramelized figs Babbi
Sliced almonds

Preparation

For the semolina cream:
- Heat the milk, sugar, vanilla seeds, lemon zest, and butter. When it starts to bubble, add the semolina and whisk immediately. Let the semolina cook for only a minute or two, otherwise, it will become too thick.
- Add the cold milk and continue stirring, then let it cool, stirring occasionally.
- Meanwhile, whip the cream and incorporate it into the semolina once it has cooled completely. Mix gently from bottom to top to avoid deflating the whipped cream.
- Fill the cups with the cream and refrigerate for at least an hour.
For the mascarpone cream:
- Soften the mascarpone with a fork, then add the liquid cream, cognac, and powdered sugar. Refrigerate this cream as well.
For the almond crumble:
- Place all the ingredients in a mixer and pulse briefly until the mixture forms small clumps. If you don’t have a mixer, simply use your fingers to work the ingredients together, like making couscous.
- Spread the crumble on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for 15-20 minutes until golden.
Assembling the dessert:
- On top of the semolina cream, add some coarsely chopped Caramelized Figs Babbi, decorate with some crumble, and then layer with the mascarpone cream.
- Add more Caramelized Figs Babbi, some more crumble, and finally, top with sliced almonds.
- Chill the cups for an hour before serving, or store them frozen.