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1
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.
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2
Whisk all until the yolks are thick and pale yellow.
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3
While still on the stove, place the Camembert into the yolk mixture and stir until it is melted.
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4
Place the yolk mixture into a blender or food processor and blend until mixture is smooth.
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5
In a separate bowl whip the heavy cream until it reaches soft peaks.
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6
Place the yolk mixture into a bowl and gently fold in the whipped heavy cream.
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7
To prepare the figs, place all of the spices into a spice bag or cheesecloth tied with twine.
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8
Place the spice bag in a saucepot.
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9
Quarter the figs and place them into the pot with the port, honey, and orange juice.
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10
Slowly bring the figs to a simmer and cook for about 10 minutes until the figs are cooked but still have some shape.
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11
Strain the figs and place the liquid back into the pot and reduce it by half.
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12
Once reduced, pour the liquid over the figs and let cool.
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13
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.
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14
Add a layer of cake, fig jam, and then cream.
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15
Continue until you finish with the cream on the top of the glass.
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16
Garnish with a fig.
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
