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After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Figs with honey goat cheese filling from »Bridgerton«
A recipe for delicious stuffed figs, perfect for an evening indulgence à la »Bridgerton«.
There is a reason why figs were considered a gift from Bacchus, the Roman god of wine and sensual pleasures. Just one bite of these delightful morsels, filled with a wonderfully aromatic and creamy mixture, is enough to make young ladies blush. In »Lady Danbury’s lair«, however, there are no innocent debutantes—only spirited ladies who know how to appreciate a truly seductive treat.
Ingredients serve 16 people.
| Ingredients | ||
|---|---|---|
| 500 | g | fully ripe small figs (16–20 pieces, depending on size) |
| 1 | tablespoon(s) | honey, plus extra for drizzling |
| 100 | g | goat cream cheese (chèvre), at room temperature |
| Sea salt and freshly ground black pepper | ||
| 6 | large mint leaves | |
| 2 | tablespoon(s) | hazelnuts, roughly chopped and toasted |
Preparation
Wash the figs and pat them dry. Cut off a small “lid” (about 5 mm) from each fig. Using the handle of a spoon, carefully scoop out a small amount of the flesh (about ½ teaspoon per fig) and place it in a bowl.
Stir in the honey until the mixture reaches a jam-like consistency. Add the goat cheese and mix well. Season with salt and pepper.
Wash and dry the mint leaves. Finely chop 4 leaves and fold them into the cheese mixture. Transfer the mixture to a piping bag fitted with a plain nozzle (about 6 mm diameter) and fill the figs generously, slightly over the top.
Arrange the figs on a serving plate. Drizzle with a little honey and sprinkle with the toasted hazelnuts. Roughly chop the remaining mint leaves and scatter them over the figs. Finish with a touch of freshly ground pepper and serve immediately.
