Fig Gratin with Chestnut Rice


Rating: 2.75 / 5.00 (8 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:













Instructions:

For the fig gratin with chestnut rice, defrost the chestnut rice and the raspberries (save the juice).

Carefully wash and slice the figs.

In a bowl, mix the lemon juice, sugar beet syrup and port wine and marinate the fig slices in it for about 2 hours.

Preheat the oven to 220 °C.

Crumble the pumpernickel and sprinkle it on a baking dish.

Drizzle with the fig marinade and spread the chestnut rice on top.

Strain the raspberries and spread on the chestnut rice.

Spread fig slices on top.

Whip the cream until stiff.

Mix the yolks with the sugar until creamy and fold in the whipped cream. Spread the cream on the fig slices and bake in the oven.

Sprinkle the fig gratin with chestnut rice with powdered sugar and serve immediately.

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