- 8 egg yolks
- 3/4 cups sugar
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1 1/2 pounds Camembert, rind removed
- 3 cups heavy cream
Black Mission Figs:
- 2 cinnamon sticks
- 5 star anise
- 2 cloves
- 12 Black Mission figs
- 2 cups ruby Port
- 1 cup honey
- 1 cup orange juice
- 1 white sponge cake, thin layer
To make the trifle, place the egg yolks, sugar, orange and lemon juice, and zests into a bowl over a double boiler with simmering water. Whisk all until the yolks are thick and pale yellow. While still on the stove, place the Camembert into the yolk mixture and stir until it is melted.
Place the yolk mixture into a blender or food processor and blend until mixture is smooth.
In a separate bowl whip the heavy cream until it reaches soft peaks. Place the yolk mixture into a bowl and gently fold in the whipped heavy cream.
To prepare the figs, place all of the spices into a spice bag or cheesecloth tied with twine. Place the spice bag in a saucepot. Quarter the figs and place them into the pot with the port, honey, and orange juice. Slowly bring the figs to a simmer and cook for about 10 minutes until the figs are cooked but still have some shape. Strain the figs and place the liquid back into the pot and reduce it by half. Once reduced, pour the liquid over the figs and let cool.
To assemble the trifle, place a small amount of fig jam in the bottom of a martini glass and then a small amount of the Camembert cream. Add a layer of cake, fig jam, and then cream. Continue until you finish with the cream on the top of the glass. Garnish with a fig.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.