Flapjacks with spiced cream and figs recipe
Alyn Williams shares his festive dessert - orange flapjacks served with a star anise cream and fig quarters.
Ingredients
- 3 egg yolks
- 70 g caster sugar
- 35 ml pernod
- 1 g (or 1/4 tsp) ground star anise
- 1 g (or 1/4 tsp) ground mixed spice
- 1 leaf gelatine (soaked in cold water until soft)
- 200 ml double cream
- 3 egg yolks
- 2.5 oz caster sugar
- 1.2 fl oz pernod
- 0 oz (or 1/4 tsp) ground star anise
- 0 oz (or 1/4 tsp) ground mixed spice
- 1 leaf gelatine (soaked in cold water until soft)
- 7 fl oz double cream
- 3 egg yolks
- 2.5 oz caster sugar
- 0.1 cup pernod
- 0 oz (or 1/4 tsp) ground star anise
- 0 oz (or 1/4 tsp) ground mixed spice
- 1 leaf gelatine (soaked in cold water until soft)
- 0.8 cup double cream
- 50 g butter
- 50 g Demerara sugar
- 50 g honey
- 100 g oats
- 3 oranges, zest only
- 1 pinch salt
- 1.8 oz butter
- 1.8 oz Demerara sugar
- 1.8 oz honey
- 3.5 oz oats
- 3 oranges, zest only
- 1 pinch salt
- 1.8 oz butter
- 1.8 oz Demerara sugar
- 1.8 oz honey
- 3.5 oz oats
- 3 oranges, zest only
- 1 pinch salt
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- For the spiced cream: using an electric whisk, beat together the yolks, sugar, pernod and spices in a bowl over a pan of simmering water.
- Keep whisking until the mixture is thick and 4 times the volume.
- Squeeze the water out of the gelatine and add to the warm egg mixture, stirring until it melts.
- Using a hand whisk, whisk over a bowl of iced water until the mixture is cool.
- Now beat the cream to soft peaks, then fold into the egg mixture using a plastic spatula. Put into a piping bag and refrigerate.
- For the flapjacks: preheat the oven to 200C/180C fan. Melt the sugar, honey, zest and butter together in a large saucepan over a low heat. Fold in the oats and add a pinch of salt.
- Bake in a deep tray lined with baking parchment in the oven for 15 to 20 minutes, until golden brown. Allow to cool for 10 minutes before removing from the tin.
- Slice the flapjack into chunks and serve alongside a fig cut up into quarters, and a drizzle of spiced cream.
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