Fresh Figs And Raspberries With Mint Infused Ganache Recipes

Steps:

• Combine cream and chopped mint in saucepan, and bring to a boil, then quickly remove from heat, cover, and allow mint to steep for 5 minutes.
• Next, place chocolate in a bowl and set a strainer over it.
• When the cream has steeped, pour it through the strainer, pressing gently on the mint to extract all the cream.
• Discard mint.
• Gently stir cream-and-chocolate mixture until it is nice and smooth and chocolate is melted.
• Let cool just until the consistency of a thick sauce.
• Spoon about 2 tablespoons of sauce into 6 to 8 individual bowls.
• Scatter figs and raspberries over sauce.
• Drizzle remaining sauce over fruit.
• Sprinkle with toasted almonds, garnish with mint sprigs, and serve.
• Enjoy!
• Yield: 6 to 8 servings.
• Note: You can cool the ganache completely and rewarm it very gently in its pan, set over another pan of barely simmering water.
• Stuffed Fig Variation: Cut figs into halves instead of quarters. Cool the ganache to a soft, spreadable consistency. Spread a mound of the ganache on the cut surface of each fig and sprinkle with toasted almonds.