- 1/2 cup Calvados or other brandy
- 1 1/2 cups (225g) dried figs
- 600mls pure cream
- 200g natural Greek-style yogurt
- 8 egg yolks
- 1 cup (220g) caster sugar
- 1 tsp vanilla paste
- 1 cup candied (110g) or fresh (100g) walnuts
- Line a 2L loaf tin with plastic wrap.
- Heat the Calvados in a small saucepan until just simmering. Remove from heat and add the figs. Set aside to soften and soak.
- Whisk the cream until soft peaks form, then fold in the yogurt.
- Combine the yolks, sugar and vanilla in a heatproof bowl and set this above a saucepan of simmering water.
- Whisk while the heat from the water ‘cooks’ this mixture for about five minutes or until the mixture doubles in volume.
- Remove from heat and transfer the yolk mixture to the bowl of your electric mixer and whisk for a two more minutes.
- Fold the cream into the yolk mixture and add the walnuts and the figs (use a slotted spoon to remove figs from the soaking brandy - don’t throw this out though! Let cool and sip neat next time you need a lovely warming tipple).
- Gently transfer mixture to your lined loaf tin and smooth over the top.
- Pop in the fridge until firm, at least six hours or a couple of days!
- Serve in slices with a few extra Australian walnuts sprinkled over the top.
This is such a delicious dessert, creamy and smooth but not too rich - and the walnuts add the perfect amount of crunch! Nutrient analysis based on using fresh walnuts.
Recipe courtesy of Sophie Hansen.
|Nutrients per serve