Fresh Figs and Raspberries With Mint Infused Ganache

1. 1

   Combine 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.

2. 2

   Next, place chocolate in a bowl and set a strainer over it.

3. 3

   When the cream has steeped, pour it through the strainer, pressing gently on the mint to extract all the cream.

4. 4

   Discard mint.

5. 5

   Gently stir cream-and-chocolate mixture until it is nice and smooth and chocolate is melted.

6. 6

   Let cool just until the consistency of a thick sauce.

7. 7

   Spoon about 2 tablespoons of sauce into 6 to 8 individual bowls.

8. 8

   Scatter figs and raspberries over sauce.

9. 9

   Drizzle remaining sauce over fruit.

10. 10

    Sprinkle with toasted almonds, garnish with mint sprigs, and serve.

11. 11

    Enjoy!

12. 12

    Note: You can cool the ganache completely and rewarm it very gently in its pan, set over another pan of barely simmering water.

13. 13

    Stuffed Fig Variation: Cut figs into halves instead of quarters.

14. 14

    Cool the ganache to a soft, spreadable consistency.

15. 15

    Spread a mound of the ganache on the cut surface of each fig and sprinkle with toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.