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Title: Strawberry And Fresh Fig Br-l‚
Yield: 1

Ingredients

      4 oz sound; ripe figs, sliced
      4 oz strawberries; halved, or
           -whole,
      1    ; wild strawberries
      1    vanilla pod; split
           -lengthways
    1/4 pt double cream
    1/4 pt crsme fraŚche
      4    egg yolks; (size 4)
      1 tb fructose; (fruit sugar)

Instructions

1. Pile the fruit into and around the edges of 4 ramekin dishes. Place
the vanilla pod in a pan. Stir in the two creams and heat to just below
boiling point. Remove the pod.

2. Beat the egg yolks and fructose together in a pan then gradually beat
in the hot vanilla cream. Heat gently until the sauce has thickened.
Pour the custard over the fruit in the ramekins and set aside to cool.
When cool, chill for 2-3 hours until set.

3. Sprinkle the puddings with a little demerara and grill under a
preheated hot grill. The sugar should caramelize and, when allowed to
cook, forms a hard protective coating to the top of the custard cream.
Serve cold.

Converted by MC_Buster.

NOTES : Nothing beats the flavour of succullent ripe figs After a
substantial main course, a light and fruity dessert is required.
This variation of an old standard is always popular, so it's
probably best to double the recipe and make 8 servings. Only use
figs if they are prefectly ripe - if you can't get ripe figs use
blackberries, blueberries or passion fruit.

Converted by MM_Buster v2.0l.

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