Roasted fig, Greek yoghurt and Almond brittle
Roasted fig, Greek yoghurt and almond brittle
Recipe by Jonathan Moldan
250ml fresh cream – whipped to soft peak
250ml Thick Greek Yoghurt
6 Fresh figs – halved
3 tbsp Selati Plantation Select
For the praline
½ cup of Selati white sugar
100g slivered almonds
2 tbsp cold water
For the praline:
Combine the sugar and water in a saucepan over low heat.
Cook, stirring, for 5 minutes or until sugar has dissolves
Increase heat to high. Bring to the boil.
Boil, without stirring, for 5 to 7 minutes or until mixture turns golden.
Remove from heat.
Set aside for 2 minutes to allow bubbles to subside. Add almonds.
Pour onto prepared tray.
Allow to cool.
For the dish
Fold the whipped cream into the Greek yoghurt
Dip the open figs in the Selati brown sugar and place into a hot pan. Let the sugar caramelize. Set aside
Spoon the cream and yoghurt mixture onto a platter.
Dot the figs into the cream mixture
Smash the praline with a rolling pin.
Scatter over the mixture
Garnish with mint leaves
For best results, use Selati!