Home » Figs with cream with syrup of currants

Figs with cream with syrup of currants

by Ada Parisi
5 min read
Fichi gelati alla panna con sciroppo di ribes: ricetta facilissima che stupirà grandi e bambini

Figs ice cream with currant syrup: I say immediately that this recipe is not mine. Is’ di Alain Ducasse. I allowed myself to make two small changes, mandatory, the other by choice. I used no strawberries but the currant and I turned into a syrup made sifted. In addition, I replaced the honey with agave juice to lighten the sugar content, given the presence of figs and sugar in the compost. It is an extremely simple preparation, let's say that it is one of the few in the volume of all its recipes that I felt to experience in full.

The taste is exceptional: the lightly sweetened cream and mixed with the pulp of figs has the flavor that was to have the ambrosia and the slight acidity of grease currant mouth. You can prepare in advance and store them in the freezer, and then bring them back to a service temperature in the refrigerator: It is a sweet 'one leads to another', so definitely make plenty. And if you like desserts with figs, have a look at all my RECIPES WITH FIGS, sweet but not only, as the PORK LOIN WITH ORANGE WITH DRIED FIGS, CHESTNUT AND ONIONS. And now I wish you good day!. Have a good day!

Fichi gelati alla panna con sciroppo di ribes: ricetta facilissima che stupirà grandi e bambini


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


12 blacks figs
250 milliliters of liquid fresh cream to assemble
6 tablespoons of agave or 30 grams of honey strawberry juice


100 grams of currants or strawberries or raspberries
3 tablespoons granulated sugar
a tablespoon of lemon juice


Figs with cream with syrup of currants

The preparation of frozen figs with cream and red currant syrup is fast. Wash the figs, cut the top cap and set it aside, then gently flush the figs from the pulp, taking away as much as possible but taking care not to force not to break the skin. Put the pulp in a bowl of figs.

Whisk the cream stops with agave syrup or honey and incorporate slowly to the pulp of figs. Fill each fig with the mixture of cream and pulp and place them in the refrigerator (or freezer if you have to eat them after several hours, You will then just pull out figs stuffed half an hour before serving).

For compost, put in a pan currants, sugar and lemon juice and cook over a low heat until it forms a thick syrup. Pass through a sieve to obtain a syrup. Serve three ice cream per person figs stuffed with whipped cream and garnish the dish with redcurrant syrup. Bon appétit!

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All pepper .... October 1, 2013 - 09:50

ADA, but the end of the world… what a show!

Sicilians creative in the kitchen October 1, 2013 - 12:22

But thanks! But much of the credit goes to Ducasse…

Valentina September 30, 2013 - 10:39

Hi Ada :) I really like your version and I definitely have to try, cream and figs… just read makes me salivating… the acidity of the currant is perfect with the sweetness of figs and cream :) The guy has talent but you also don't mess around :) <3 A big kiss, good start of week :**

Sicilians creative in the kitchen September 30, 2013 - 12:20

Hello Vale! I allowed myself a few small changes :-). Big hugs! ADA

Soul Paleo September 30, 2013 - 08:52

Very nice idea and I imagine the goodness!! A hug and good start to the week! :-)

Sicilians creative in the kitchen September 30, 2013 - 12:19

Thanks! Happy Monday to you too! ADA


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