Cassis Figs with Champagne Parfait

Champagne parfait: Beat eggs and egg yolks with sugar in a warm water bath until firm cream. Add vanilla sugar and salt and then whip until cooled. Next, leisurely add orange liqueur and champagne, fold in whipped cream and pour into ramekins and freeze.

Figs: Dust ramekins with confectioners’ sugar. Remove the skin from the figs (*) and fan them into the ramekins. Drizzle cassis and plum water over them, heat the molds in the kitchen stove for ten minutes. It would be ideal if the molds can be boiled on the stove, so that the liquid reduces a little: for this purpose, for example, small iron pans are well suited.

Before serving, turn the parfait out of the molds, sprinkle the top with finely ground cane sugar and flame with a burner, then arrange on the figs.

(*) Peeling is not necessary, matter of taste! Except if the skin is really too tough.

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