The combination of figs and dulcé de leche is truly a match made in heaven!
This is a very new blog so I am working on updating all of my recipe descriptions! In the meantime, you can still find the recipe for this wonderful fig and dulcé de leche pie below!
|RECIPE (10 servings):|
– 600g fresh figs, cut up
– 2 tbsps honey
– 30g butter
– 50g water
– 3 gelatin sheets
– 400g oreo cookies
-125g melted butter
White chocolate & cream filling:
– 230g white chocolate
– 320ml heavy cream
– 120g icing sugar
– 250g cream cheese (room temp)
– 30g dulce de leche
– 200g – 300g dulce de leche
– Fresh figs
Make 2 days ahead:
Fig insert: bloom the gelatin in water. In a pan on low heat, mix the cut-up figs with the butter then add the honey & water until the figs have softened. Puree the mixture then stir in the gelatin. Transfer to a round silicone mould, slightly smaller than your springform pan (I used a 10-inch pan) then leave to set in the freezer overnight.
Make 1 day ahead:
The crust: pulse the WHOLE oreo cookies to get fine crumbs then combine with melted butter. Press the crumbs into the bottom and up the sides of the springform pan. Leave to set in fridge.
White choc & cream filling: Melt the chocolate with 20mls of the heavy cream until completely smooth. Whip the remaining 300ml cream until soft peaks start forming then slowly add icing sugar & continue mixing until fully combined. In another bowl, beat the cream cheese until fluffy then pour in white chocolate & beat until well combined. Microwave the dulce de leche for 15 secs then mix it well into the cream cheese mixture. Fold the whipped cream into the mixture until well combined. Pour half the mixture into the crust. Then place the frozen fig insert in the middle. Pour the rest of the mousse on top. Leave to set in the fridge overnight.
On the day:
Topping: Spread dulce de leche on top of the pie, sprinkle with salt crystals and decorate with fresh figs. I added caramel shards on the sides – optional but highly recommended for the extra crunch and caramel flavour!
Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!
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