Fresh Figs with Whipped Rosemary Mascarpone

The season for fresh figs is too short. Nothing like the dried figs we see in markets

Yield:
16 tiny desserts or 8 small ones
Category:
Desserts
Cuisine:
Italian

INGREDIENTS:

  • 16 Fresh Figs
  • 1 cup Italian Mascarpone Cheese
  • 2 tablespoons fresh Rosemary leaves
  • 1/2 cup Heavy Whipping Cream<

DIRECTIONS:

  1. Steep the rosemary leaves, chopped, with the heavy cream in the refrigerator overnight (or at least 8 hours.)
  2. Strain the rosemary from the cream and discard the leaves. Pour the cream into a medium chilled bowl, add the mascarpone and whip together until lightly whipped (like a chantilly.)
  3. Wash the figs and, without cutting through to the base, slice each one into quarters and spread out to resemble a flower.
  4. place 2 fig 'flowers' onto each dessert plate and fill the centers with some of the whipped rosemary mascarpone

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