This dessert is the definition of elegance and health. We take advantage of the fleshy texture and natural sweetness of figs to create a creamy base that freezes without forming annoying ice crystals. By using Stevia 1:8 de Castelló , we eliminate the glycemic load of sugar, while Cremor Tártaro acts as the stabilizing agent that ensures a voluminous, firm whipped egg white mixture. The pinch of Bonsalt is the master touch for intensifying the fruity flavor.
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Estimated time: 20 minutes (plus 4-6 hours of freezing).
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Difficulty: ⭐⭐⭐ (Medium).
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Servings: 6 servings.
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Number of people and some extra data: 6 people. A dessert high in potassium and fiber, ideal for sweet lovers who keep an eye on their sodium and sugar intake.
Ingredients
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300 g ripe fresh figs (peeled).
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3 free-range egg whites.
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200 ml whipping cream (35% fat) or cold coconut cream.
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10 g Stevia 1:8 de Castelló (equivalent to 80 g of sugar).
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1 pinch of Bonsalt baja en Sodio de Castelló
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0.5 g of Cremor Tártaro (meringue stabilizer).
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A few drops of lemon juice.
Nutritional Analysis and Technical Sheet
Analysis per individual serving.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 4.2 g | Contributed by the egg whites. |
| Healthy Fats | 11.5 g | Filling dairy or plant fats. | |
| Carbohydrates | 9.8 g | Low impact (natural sugars from the fig). | |
| Key Minerals | Potassium (Bonsalt) | 45 g (per 100g) | Helps muscle and nerve function. |
| Potassium (Cremor) | 20.7 g (per 100g) | Essential mineral for the dessert's stability. | |
| Sodium (Bonsalt 0%) | 0 g | 100% free of added sodium. | |
| Vitamins and Other | Calcium and Fiber | Natural source | Bone and digestive health. |
| Calories | 165 Kcal | Light high-end dessert. |
Detailed Description (Procedure)
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Fig Purée: Blend the peeled figs until you get a smooth paste. If you want a more refined finish, strain the purée to remove the seeds.
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Technical Meringue: In a very clean bowl, start beating the egg whites with the drops of lemon juice. When they begin to foam, add the Cremor Tártaro and the Stevia 1:8 de Castelló . Beat until stiff peaks form. The Cremor Tártaro is vital here so that the meringue does not lose air when mixed with the fruit.
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Whipped Cream: In another bowl, whip the cold cream (or coconut cream) until firm. Add the pinch of Bonsalt at the end of whipping to enhance creaminess.
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Folding the Mixture: Combine the fig purée with the whipped cream. Finally, gently fold in the meringue with soft, folding motions so you don't lose volume.
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Molding and Freezing: Pour the mixture into a plum-cake mold or into individual molds lined with plastic wrap. Freeze for a minimum of 4 to 6 hours.
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Serving: Take it out of the freezer 10 minutes before serving so it regains its silky texture.
Chef's Secrets
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Controlling Crystallization: The Cremor Tártaro and Stevia 1:8 de Castelló work together to prevent the water in the figs from forming large ice crystals, keeping the dessert smooth and easy to slice.
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Fruit Enhancer: The pinch of Bonsalt makes the fig taste "more like fig," balancing the fat in the cream and achieving a rounded, professional flavor.
A high-end treat!
This biscuit is perfect for impressing at a special dinner. Healthy, natural, and with a texture that has nothing to envy from traditional ice cream parlors.
Would you like to top it with some fresh sliced figs or would you prefer a touch of chopped nuts for contrast?
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