Just reading the name sends shivers down my spine! I haven't tried this yet, but can't wait till summer! :) From Smith and Hawkens Garden Community Cookbook.
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- 1Combine cream and chopped mint in saucepan, and bring to a boil, then quickly remove from heat, cover, and allow mint to steep for 5 minutes.
- 2Next, place chocolate in a bowl and set a strainer over it.
- 3When the cream has steeped, pour it through the strainer, pressing gently on the mint to extract all the cream.
- 4Discard mint.
- 5Gently stir cream-and-chocolate mixture until it is nice and smooth and chocolate is melted.
- 6Let cool just until the consistency of a thick sauce.
- 7Spoon about 2 tablespoons of sauce into 6 to 8 individual bowls.
- 8Scatter figs and raspberries over sauce.
- 9Drizzle remaining sauce over fruit.
- 10Sprinkle with toasted almonds, garnish with mint sprigs, and serve.
- 12Yield: 6 to 8 servings.
- 13Note: You can cool the ganache completely and rewarm it very gently in its pan, set over another pan of barely simmering water.
- 14Stuffed Fig Variation: Cut figs into halves instead of quarters. Cool the ganache to a soft, spreadable consistency. Spread a mound of the ganache on the cut surface of each fig and sprinkle with toasted almonds.
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Nutritional Facts for Fresh Figs and Raspberries With Mint Infused Ganache
Serving Size: 1 (135 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 215.1
- Calories from Fat 126
- Total Fat 14.0 g
- Saturated Fat 7.1 g
- Cholesterol 40.7 mg
- Sodium 12.9 mg
- Total Carbohydrate 23.0 g
- Dietary Fiber 4.6 g
- Sugars 17.2 g
- Protein 2.6 g
The following items or measurements are not included: