- sorbet: sugar - 3/4 Cups
- water - 5,5 Cups
- honey - 2 items. spoons
- lemon peel - 2 teaspoons
- lemon juice - 1 st. a spoon
- Cheese Fromage Blanc - 240 Grams
- figs: sugar - 1/2 cup
- red wine - 2 glasses
- fresh rosemary - 2 pieces
- lemon peel - 3 pieces (strips (8 cm each))
- figs - 450 Grams
Make a sorbet. Bring sugar, water, honey and lemon zest to a boil in a medium saucepan, stirring until the sugar dissolves. Remove from heat and let stand for 10 minutes. Beat with lemon juice and cheese. Allow to cool completely. Cover and place in the refrigerator for 4 hours or overnight. Freeze the mixture in an ice cream machine in accordance with the instructions. Put into a large container and freeze until ready, about 1 hour (or up to 1 week). Prepare the figs. Sprinkle the saucepan on the saucepan. Cook over medium heat until the sugar is light golden, about 5 minutes. Add the wine, stirring until the sugar dissolves. Add rosemary and lemon zest and cook until the liquid is reduced by half, about 8 minutes. Add the figs and cook until the liquid thickens and the figs become soft, about 4 minutes. Allow to cool to room temperature. Remove rosemary and lemon zest. Divide the sorbet into 6 dishes, sprinkle with the syrup from above. Serve immediately.
Servings: 6