This delicious recipe is created in partnership with the Nordic Oatbrand aitoglobal

I do have a sweet tooth and particularly like warm seasonal fruits for dessert. And trust me, you do want to bake these warmed figs with cinnamon & ginger crumble and Crème Diplomat (a lighter version of Crème Pâtissière)!

For this dessert I have used Aito Oat Cuisine, Aito Oat Milk and Aito Oat Whipping Cream to make the Crème Diplomat, all three great dairy free choices for a light and creamy pastry cream.

For the Creme patissiere

Ingredients

  • 300ml Aito Oat Milk
  • 150ml Aito Oat Cuisine
  • 3 egg yolks
  • 50g white caster sugar
  • 3 tbsp cornflour
  • Vanilla pod

Method

  1. Pour the Aito Oat Milk and Aito Oat Cuisine into a saucepan and whisk together. Heat until just simmering, then remove from the heat.
  2. Place the egg yolks into a bowl with the sugar and corn flour, whisk together until smooth.
  3. Pour over the milk mixture, mix, then pour back into the saucepan passing the mixture through a sieve.
  4. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Important to gently whisk continuously.
  5. Pour the thickened crème patisserie into a bowl. Cover the surface with cling film and chill.

Crème diplomat 

Ingredients

  • 150ml Aito Oat for Whipping
  • 2 tbsp powdered sugar

Method

  1. With an electric whisker beat the Aito Oat for Whipping until foamy.
  2. Add powdered sugar, and continue beating on medium speed until stiff peaks.
  3. Add to the pastry cream a few tablespoons of Aito Oat for Whipping. Whisk gently but thoroughly.
  4. Add the remaining Aito Oat for Whipping and fold into the crème patisserie. Important to keep in light and airy. Place the diplomat cream into a pipping back and store in the fridge ready to use.

 Cinnamon & ginger crumble

Ingredients

  • 225g margarine, softened (vegan)
  • 110g Caster sugar
  • 275g Plain flour
  • 1 tsp ginger powder
  • 1 tsp cinnamon powder

Method

  1. Preheat the oven at 170c.
  2. Cream the margarine in a food mixer until it is soft. Add the sugar and beat until the mixture is light and fluffy. 
  3. Sift the flour into the mixture and add the ginger & cinnamon powder. Bring the mixture together until it forms a dough. Then use your hands to form into a ball.
  4. Using your hands, make small sized balls and place them slightly apart from each other on a tray with grease proof paper. With two fingers gently flatten the balls. Bake them in the oven for around 15 mins until they are golden brown.
  5. Place the cookies onto a cooling rack and leave them there for around 15 mins.
  6. Once cool break up cookies into smaller bits. Place in food processer and pulse for 30 seconds or until you have a fine crumb mix.

 Warmed Figs

Ingredients

  • Ingredients
  • 8 ripe figs
  • 1 tbsp dark rum
  • large knob of margarine (vegan)
  • 4 tbsp clear honey
  • 30g roasted hazelnut bits
  • 1 tsp ground cinnamon

Method

  1. Heat the oven 180c.
  2. Cut a deep cross in the top of each fig then ease the top apart like a flower.
  3. Place the figs in a baking dish and drop a small piece of the margarine into the centre of each fruit.
  4. Drizzle the honey and rum over the figs, then sprinkle with the nuts and cinnamon.
  5. Cook in the oven for 5 mins until figs are softened and the honey and butter make a sauce in the bottom of the dish.
  6. Serve warm, with biscuit crumbs, crème diplomat and drizzle the rum & honey sauce over the figs.
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