Mascarpone cream with Cremadelizia Caramelized Figs

Preparation

1. For the semolina cream:
2. • 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.
3. For the mascarpone cream:
4. • Soften the mascarpone with a fork, then add the liquid cream, cognac, and powdered sugar. Refrigerate this cream as well.
5. For the almond crumble:
6. • 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.
7. Assembling the dessert:
8. • 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.