Prickly Pear Cream

For the prickly pear cream, peel the figs and cut the pulp into pieces. Sprinkle them with lemon juice and the cognac and put the pulp in the refrigerator for an hour.

Hold back a few pieces and put the remaining pieces through a strainer. Season the strained pulp with sugar and fold into the stiffly whipped cream.

Garnish with the reserved pieces of fruit pulp.

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