This recipe is best with
Recipe Ingredient
- Whipped Cream Cheese
- 160g Anchor Cream Cheese, Room Temperature
- 20g Caster Sugar
- 5g Lemon Juice
- 2000g Vanilla Essence
- 500g Lemon Zest
- 80g Anchor Extra Yield Cooking Cream
- Roasted Figs
- 8pcs Fresh Figs, Cut Half
- 20g Anchor Unsalted Butter, Cube
- 80g Honey
- 20g Lemon Juice
- 20g Caster Sugar
- To Serve
- 100g Any Berries To Your Liking
- misc, Thyme
- 100g Any Berries To Your Liking
Instructions
- Beat anchor cream cheese until smooth, add caster sugar, lemon juice, vanilla essense and lemon zest, continue mixing until smooth and creamy, scape the mixing bowl in between mixing. Lastly add anchor extra yield cooking cream, mix well and keep chilled for 4 hours before serving.
- Preheat oven to 180°C. Line a baking tray with baking paper, place the figs cut side up.
- Mix honey, lemon juice and drizzle all over the figs.
- Cut butter into 16pcs of cube, place on each fig then roast in oven for 15-20mins until soft and caramelised.
- Before serving, whip the cream cheese lightly, divide on 4 serving plates. Top each plates with 4 halves fig, garnish with brries, thyme, almond flake then drizzle some remaining honey mixture. Enjoy!
To Make Whipped Cream Cheese
To Roast Fig
To Assemble
