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5 minutes

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Chocolate figs with mascarpone and sugared violets

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 25 minutes, plus setting time

Cooking Time 5 minutes

Ingredients

1 free-range egg, separated
a handful of violets, carefully washed and dried
200 g caster sugar
200 g dried black figs
2 x 100 g slabs of good-quality dark chocolate, melted
250 g mascarpone

Method

Beat the egg white until stiff peaks form.

Dip the violets into the egg white to coat, then scatter liberally with caster sugar. Place on wax paper or a silicon mat to set.

Dip the edges of the figs into the melted chocolate and arrange on a silicon mat to set.

In shallow bowls, top spoonfuls of mascarpone with the sugared violets and figs and serve with rose-petal jam and kumquats.

Cook’s note: Rose-petal jam is available from specialty stores.