Velvety fig dessert
Photo by Jane Ussher
Make this easy dessert a couple of hours ahead so the flavours develop. Serve chilled in individual glass bowls.
- Carefully blend the yogurt, cream, brandy and crème de cacao together. Cut the figs into quarters, removing the top of the stem. Divide the figs equally between 6 small glass bowls. Cover the figs with the yogurt mixture, seal with plastic wrap and chill in the refrigerator for at least two hours.
- To serve, scatter over grated chocolate and decorate with borage flowers or tiny sprigs of fresh mint.