All in the kitchen: the recipe for roasted figs, Speculoos ice cream by Cyril Lignac: Femme Actuelle Le MAG

Tuesday, August 25, the chef, in his show "Tous en cuisine" live on M6, offered his guests and viewers who were watching him a delicious dessert made up of figs and speculoos, these spicy shortbread from the Netherlands. This duo is well known to gourmets. The fig, particularly smooth and sweet, goes well with hints of spices … as with sweet and savory accords. It is a perfect accompaniment to duck breast or foie gras. Obviously, we like it in pie (discover the famous tarte tatin in video above) but in the allotted time of the show, this kind of dessert is excluded. This is why Cyril Lignac undoubtedly preferred a minute preparation but just as tasty. If, like us, you have a crush on figs, discover its many gourmet combinations in our best fig recipes in our slideshow.

The recipe for roasted figs and Speculoos by Cyril Lignac

The ingredients for 4 people :

  • 12 figs of Solliès or figs of region washed
  • 25g semi-salted butter or coconut oil
  • 2 tablespoons of honey or agave syrup
  • 1 tub of half-liter vanilla ice cream
  • 12 + 4 speculoos cookies

For utensils, you'll need a baking sheet, paring knife, board, tablespoon, spoon, salad bowl, rolling pin, or something to crush the cookies.

Steps to prepare roasted figs with Speculoos by Cyril Lignac

Cook the fruits

Preheat the oven to 180 °. Cut off the head of the fig. Cut the top in four to a depth of one centimeter. Arrange the figs in an oven dish. Slide a teaspoon of honey inside the fig and arrange pieces of butter on top of the fig. Place the figs in a hot oven at 180 ° for about 15 minutes.

How to make cookie ice cream

Take out the ice cream in advance so that it is creamy. Mix the pieces of Speculoos with the slightly melted ice cream to integrate the biscuit into the preparation. Then put everything back in the freezer. Take the figs out of the oven, sprinkle them with the cooking juices and set them aside.

Arrange the roasted figs

Arrange the figs on a plate, open slightly so that the juice escapes, then add a scoop of Speculoos ice cream and serve.

Read also :

⋙ "All in the kitchen": Cyril Lignac responds to the controversy over his Niçoise salad

⋙ “Tous en cuisine”: why Cyril Lignac's show will not be on the air for long

⋙ Starters, main courses, desserts … Cyril Lignac's best recipes

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