Camembert Trifle With Black Mission Figs Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Make the batter: Sift the flour, granulated sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3of the egg mixture to the flour mixture and whisk to form a paste, then gradually incorporate the remaining egg mixture. Whisk until well blended.
• Cook the figs: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add the figs and cook, stirring often, for about 1 minute to soften them. Remove the vanilla bean pod and discard. Sprinkle the figs with the granulated sugar, reduce the heat to moderately low, and cook until the the sugar has melted and is coating the figs in a light syrup. Add the grappa or other brandy, swirl the pan briefly, then spread the fruit evenly in the pan.
• Remove the pan from the heat. Working quickly, pour the batter through a sieve evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes. Remove from the oven.
• Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.

Steps:

• Combine all the ingredients in a bowl and serve immediately or refrigerate until needed.

Steps:

• To make the trifle, place the egg yolks, sugar, orange and lemon juice, and zests into a bowl over a double boiler with simmering water. Whisk all until the yolks are thick and pale yellow. While still on the stove, place the Camembert into the yolk mixture and stir until it is melted.
• Place the yolk mixture into a blender or food processor and blend until mixture is smooth.
• In a separate bowl whip the heavy cream until it reaches soft peaks. Place the yolk mixture into a bowl and gently fold in the whipped heavy cream.
• To prepare the figs, place all of the spices into a spice bag or cheesecloth tied with twine. Place the spice bag in a saucepot. Quarter the figs and place them into the pot with the port, honey, and orange juice. Slowly bring the figs to a simmer and cook for about 10 minutes until the figs are cooked but still have some shape. Strain the figs and place the liquid back into the pot and reduce it by half. Once reduced, pour the liquid over the figs and let cool.
• To assemble the trifle, place a small amount of fig jam in the bottom of a martini glass and then a small amount of the Camembert cream. Add a layer of cake, fig jam, and then cream. Continue until you finish with the cream on the top of the glass. Garnish with a fig.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange fig halves, cut sides up, on a baking sheet. Top each fig half with goat cheese; lay prosciutto strips atop goat cheese layer.
• Broil figs in the preheated oven until prosciutto is crisp and goat cheese is melted, 3 to 5 minutes.
• Transfer the warm figs to a serving platter and drizzle with honey.

Steps:

• Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover.
• Bring Port to simmer in heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to small bowl. Add sugar to Port in pan; boil until reduced to thick syrup, stirring occasionally, about 5 minutes. Pour syrup over figs. (Cheese and figs can be prepared 3 hours ahead. Refrigerate cheese. Let figs stand at room temperature.)
• Melt butter in heavy skillet over medium-high heat. Add Camembert and cook until breadcrumbs are brown and cheese is warm, about 2 minutes per side. Transfer to platter. Top with blue cheese, figs and syrup. Sprinkle with chives and surround with toasts.