Prep Time: 3 hours, 30 minutes
Cook Time: 5 minutes
Ingredients:
- 1 pound (450 g) ripe figs
- 1 teaspoon flour
- 4 yolks
- 1/2 cup (100 g) sugar
- 1 pint (500 ml) milk
- A teaspoon of powdered cinnamon
- 1 cup (250 ml) whipping cream
- An ounce (25 g) gelatin
Preparation:
Put the gelatin to soak in cold water.Heat the milk to lukewarm.
Whip the yolks with the sugar until the mixture is pale white. Whip in the flour too, then the milk, a little at a time, and set the mixture to heat over a gentle flame. Stir constantly, without letting it boil, until it thickens, then remove it from the fire. Squeeze the excess moisture from the gelatin and stir it into the cream, stirring until it is dissolved, then let the cream cool.
In the meantime pick out the most perfect fig and set it aside. Peel the rest, but them in a bowl, sprinkle the cinnamon over them, and mash them well with a fork. Fold the fig puree into the cream, then whip the cream and fold it into the mixture too.
Thinly slice the reserved fig, take the best looking middle slices, and arrange them in a daisy petal pattern in the bottom of a smooth-sided mold. Put the mixture over them and chill it for several hours in the refrigerator. Come time to unmold it, put the bavarese on a serving dish, wipe the molt with a towel dipped in boiling water and wrung dry, and remove the mold.
