Chop the figs into small pieces and leave to marinate in a pan with the Cartizze for at least three hours.
Split the yolks from the whites of the eggs and leave the whites aside.
Whisk the yolks with the sugar.
When the mixture becomes frothy, add the olive oil and continue whisking.
Dissolve the yeast in the milk and blend the milk and mixture together with the flour.
Drain the figs from the wine and add to the mixture with the almonds; mix everything together gently.
Whisk the egg whites into firm peaks, then slowly fold into the mixture working from bottom to top.
Grease small oven tins with oil and fill with the final mixture.
Bake in a hot oven at 180°C for about 25 minutes.
In the meantime, pour the honey into a small saucepan, add the milk and the saffron, mix well, and put on a low heat.
When the liquid begins to boil, turn the heat off and strain the liquid through a fine sieve into a stainless steel saucepan.
Add the cream, mix well and leave to cool.
Once really cold, pour the mixture into an ice-cream maker and leave to process for about 25-30 minutes.
Plate up the fig sponges, sprinkle with caster sugar and add a scoop of ice-cream.
Serve at table.


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