Ingredients
- 12 egg yolks
- 2 figs
- 2 paste
- 1/2 sprinkle tops with sugar
- 950 ml milk
- 190 gr sugar
- 140 gr cabernet sauvignon
- 120 gr almonds
Anglaise into quenelles and add to the plates. Pour marinade over the figs, add whipped cream mixed with sugar. Sprinkle with almonds (chopped) and serve.
