Cassis Figs with Champagne Parfait

Cassis figs: Dust ramekins with confectioners’ sugar. Peel the figs and fan them into the casserole dishes. Cassis and plum water over it mold and heat in the kitchen stove for 10 minutes. It would be ideal if the molds can be boiled on the kitchen stove, so that the liquid reduces a little bit.

Champagne parfait: Beat the egg yolks and whole eggs with sugar in a warm water bath until firm cream. Add vanilla sugar and salt and then whip until cooled. Then add a little champagne, fold in whipped cream and pour the mixture into ramekins and freeze.

Serve: Before serving, sprinkle the parfait with finely ground cane sugar and flaming and arrange on the figs.

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