Fig slices

Fig slices

Total: 5 hr | Active: 30 Min.
gluten-free
Nutritional value / portion: 331 kcal
, Fat: 20 g
, Carbohydrate: 30 g
, Protein: 6 g

Ingredients

12 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Base

100 g dates, finely chopped
75 g walnut kernels, finely chopped
75 g coconut flakes
50 g butter, melted, left to cool
100 g figs, thinly sliced

Quark mousse

400 g half-fat quark
50 g sugar
4 tbsp liquid honey
1 tbsp lime juice
4 leaves gelatine, soaked for approx. 5 mins in cold water, drained
2 tbsp water, boiling
2 dl full cream, beaten until stiff
150 g figs, sliced

Glaze

2 tbsp lime juice
1 tbsp liquid honey
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Utensils

One loaf tin (approx. 30 cm), lined with cling film

How it's done

Base

Mix the dates, nuts, coconut flakes and butter, transfer to the prepared tin, press down firmly. Spread the figs over the base, cover and chill for approx. 30 mins.

Quark mousse

In a bowl, combine the quark with the sugar, honey and lime juice. Dissolve the gelatine in water, stir in 2 tbsp of the quark mixture and immediately stir into the remaining mixture. Carefully fold the whipped cream into the mixture. Spread the mixture over the base, cover and chill for approx. 30 mins. Arrange the figs on top of the mousse, cover and chill for approx. 4 hrs.

Glaze

Combine the lime juice and honey, drizzle over the cake, cut into slices.

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