Angèle Ferreux-Maeght 's recipe for roasted figs
Food
Passionnée de cuisine saine, Angèle Ferreux-Maeght profite de la sortie de son livre “Bon, Simple & Sain” pour dévoiler sa recette des figues rôties au thym et chantilly mascarpone vanillée.
Par Jade Simon
The pioneer of a certain healthy cuisine, who does not forget to be gourmet, Angèle Ferreux-Maeght has been driving the famous Guinguette d'Ange in Paris for years. Taking advantage of the period of lull in confinement, she released a new culinary book this summer at Marabout Publishing. Teeming with simple recipes and made from good products, it unveils, as a preview, that of thyme roasted figs and vanilla mascarpon whipping.
Angèle Ferreux-Maeght 's recipe for roasted figs
Angèle Ferreux-Maeght: "this is a recipe I love to make with seasonal fruits, apricots, peaches, red fruits. You can also replace thyme with Rosemary, sage or oregano. You can also barbecue these fruits, then put them in cooking paper. "
Preparation: 10 minutes cooking: 20 to 30 minutes season: spring / e _
Prepare the oven should be heated to 180 °C. place the dish for the whipping in the conge (or cool).? Wash the figs and cut them in half. Place them on a plate covered with cooking paper, sprinkle with thyme, then sprinkle with a tenderloin of maple syrup and bake for 20 to 30 minutes.? Take the container out of the cold, pour the mascarpon, the ice sugar and the grains of the vanilla pod. Reserve until service. When the figs are good, place them in nice plates and serve with vanilla whipping.
Le livre Bon, Simple & Sain d'Angèle Ferreux-Maeght aux éditions Marabout photographiée par Emilie Guelpa
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