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
- 300ml Aito Oat Milk
- 150ml Aito Oat Cuisine
- 3 egg yolks
- 50g white caster sugar
- 3 tbsp cornflour
- Vanilla pod
- Pour the Aito Oat Milk and Aito Oat Cuisine into a saucepan and whisk together. Heat until just simmering, then remove from the heat.
- Place the egg yolks into a bowl with the sugar and corn flour, whisk together until smooth.
- Pour over the milk mixture, mix, then pour back into the saucepan passing the mixture through a sieve.
- Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Important to gently whisk continuously.
- Pour the thickened crème patisserie into a bowl. Cover the surface with cling film and chill.
- 150ml Aito Oat for Whipping
- 2 tbsp powdered sugar
- With an electric whisker beat the Aito Oat for Whipping until foamy.
- Add powdered sugar, and continue beating on medium speed until stiff peaks.
- Add to the pastry cream a few tablespoons of Aito Oat for Whipping. Whisk gently but thoroughly.
- 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
- 225g margarine, softened (vegan)
- 110g Caster sugar
- 275g Plain flour
- 1 tsp ginger powder
- 1 tsp cinnamon powder
- Preheat the oven at 170c.
- Cream the margarine in a food mixer until it is soft. Add the sugar and beat until the mixture is light and fluffy.
- 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.
- 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.
- Place the cookies onto a cooling rack and leave them there for around 15 mins.
- 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.
- 8 ripe figs
- 1 tbsp dark rum
- large knob of margarine (vegan)
- 4 tbsp clear honey
- 30g roasted hazelnut bits
- 1 tsp ground cinnamon
- Heat the oven 180c.
- Cut a deep cross in the top of each fig then ease the top apart like a flower.
- Place the figs in a baking dish and drop a small piece of the margarine into the centre of each fruit.
- Drizzle the honey and rum over the figs, then sprinkle with the nuts and cinnamon.
- 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.
- Serve warm, with biscuit crumbs, crème diplomat and drizzle the rum & honey sauce over the figs.