Ingredients
4 fresh figs
1 cup water
3 Tbsp sugar
2 tsp apricot brandy
5 g unflavored gelatin powder
Method
Sources
📖
Recipe1M+
dataset
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Journalist explores flavor science — pairing, perception, culture
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Journalist explores flavor science — pairing, perception, culture
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional leaf gelatin — panna cotta, bavarian cream, aspic
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
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peel the skin off the figs. in a sauce pan, add the water, sugar and brandy. heat over low heat. add the figs and simmer it for 10 minutes. (the syrup turns light pink color!) turn off the heat and when it's cool enough, store in a container with lid in the refrigerator overnight. take the figs out from the syrup. cut into quarters gently and set the figs in the small glasses. heat syrup in a sauce pan until boiling. turn off, add gelatin and mix well to dissolve. pour into the glasses on top of the figs and chill for 2 hours, until set. yaay! enjoy your fresh dessert!! !