This makes for an easy but impressive dessert that can be ready in the flick of a cat's tail! Next time you're throwing a dinner party, why not try out this Heart-warming fig soup with Chantilly cream and traditional crunchy biscuits?
Langues de Chat
75g unsalted butter
2 egg whites
1/2tsp vanilla extract
Pre-heat the oven to 140°C.
Beat together the melted butter and sugar until smooth, then slowly add the egg whites.
Add the vanilla extract, then mix in the flour.
Pour the mixture into a piping bag and pipe in 4-5 cm lengths.
Bake for 6-10 minutes or until golden. If using a mold, unmold after 2 mins and leave to cool.
200 ml cold whipping cream
20 g icing sugar
Split the vanilla bean and scrape the seeds into the whipping cream.
Whip the cold cream with the icing sugar until soft peaks form.
When the soup is ready, add a (generous) spoonful of cream before serving!
Soupe des Figues
¾ bottle red wine
1 cinnamon stick
½ vanilla pod
30g unsalted butter
Cut the figs into 4 pieces each then heat in a pan with the butter and sugar until they start to fall apart.
Meanwhile heat the wine and spices in a pan over a medium heat (adjust with more sugar to taste, up to 50g).
Cook until reduced by half.
Add the figs to a bowl and pour the wine mixture over.
Add a generous spoonful of Chantilly cream (see above) and decorate with the Langues de Chat biscuits.