Roasted Figs with Port and Raspberry Sorbet
Ingredients:
- Seigneurs des Baux
- Mascarpone Cream:
- 125g of mascarpone
- 75g of cream
- 40g of sugar
- Vanilla
- 300g of figs, cut in half
- 60g of honey
- 50g of raspberries
- 1/3 glass of port
- 1 vanilla pod
- 30g of raspberries
- Raspberry sorbet
- Mint leaves for garnish
Whip all ingredients together.
Cook the figs for 2 minutes in a pan with a drizzle of olive oil, vanilla, and honey.
Deglaze with the port.
Arrange 6 fig quarters in a Martini glass.
Form a quenelle with 2 tablespoons of mascarpone and place it on the figs.
Add a few raspberries, then a scoop of raspberry sorbet.
Drizzle with olive oil from Les Seigneurs des Baux and add a mint leaf for garnish.