We are in the middle of the fig season. A delicate and complex fruit that reveals an incredible generosity. Here's a recipe from chef Gregory Cohen to reveal the flavor of the fruit.
- 6 to 8 beautiful figs
- 70 g of softened butter
- 100 g of cinnamon cookies or 60 grams of brown sugar
- 80 g flour
- 1/2 teaspoon of cinnamon powder
- 25 g of crushed hazelnuts
- A tablespoon of honey
- An untreated lime
- A sprig of thyme and savory
- 4 tablespoons of Greek yogurt
Crumble the cinnamon cookies. Roughly mix them with the butter and the hazelnuts. Add the finely chopped thyme and savory.
In a baking dish, place the figs cut into quarters and drizzle the honey over them.
Bake under the grill to caramelize the figs.
Then place the crumble maker on top and cook for 15 minutes at 180 degrees.
Then five more minutes in grill mode to color the crumble.
Add a spoonful of Greek yogurt.
Zest the lemon on top.
The marriage of cinnamon, the crunchiness of hazelnut, the smoothness of fig and the freshness of lemon. This dessert is sure to delight more than one.