The Contour of Luxury Spring/Summer 2018 - Page 131

• • • • • Ingredients e e 6 Ripe Black Fresh Figs 2 sprigs of rosemary 50g unsalted butter 3 tbsp runny honey 6 x 2cm thick slices of brioche loaf 6 whole eggs 6 tbsp double cream 6 tbsp caster sugar Vegetable oil 90g flaked almonds e Method e • • • • • 1 Cut the figs in half lengthways. 2 Melt the butter in a heavy pan and add the figs and rosemary. 3 Place the fig pan into the oven at 200˚C for 4-5 minutes. 4 Remove the fig pan from the oven, add the honey to the pan and cook on a gentle heat for 1 minute. Set the fig pan aside. 5 Put the eggs, cream and caster sugar into a bowl and whisk them well to dissolve the sugar. 6 Place one slice of brioche into the bowl and turn it over to allow it to soak up some of the mix. Serves 6 (Chefs 20/01/10, Scott 28/01/10) 7 Heat a little vegetable oil in a non-stick pan and cook the brioche on a gentle heat until lightly browned. 8 Turn the brioche over and cook until evenly coloured on the other side. 9 Repeat the process for the remaining brioche, keeping the cooked pieces warm in a low oven. 1 0 Cook the almonds on a tray in the oven until they turn a golden brown colour. 1 1 Place one piece of brioche on a plate and top with 4 halves of the figs and sprinkle some of the almonds on top. 1 2 Drizzle some of the honey over and around the figs and serve immediately.