Category
MocktailAuthor:
Morgan EckrothPrep Time
15 minutes
Build Time
3 minutes
This drink was created from the suggestion to make something that had figs, caramel, and was creamy. I was inspired by an article by Sohla El-Waylly for Serious Eats that talked about toasting cream and used it as the base for this figgy, rich foam that tops the brewed coffee. It’s decadent and elegant and more than a little time consuming to make, if I’ll be honest. If you feel up to the challenge, this is definitely a fun one.
What You'll Need
Equipment
- Sous vide cooker
- Sous vide cooking bag
- Paring knife Mixing bowl or container
- Mixing spoon or spatula
- Sieve
- Storage bottle
- Milk pitcher or cocktail shaker
- Hand-held frother
- Cocktail skewer
Toasted Cream
- 500ml heavy whipping cream
- 3g baking soda
Fig Syrup
- 300g fresh figs, cleaned and quartered
- 300g sugar
Figaro
- 3/4oz fig syrup
- 2oz toasted cream, chilled
- 8oz brewed coffee, hot or cold
- Fresh fig slice for garnish
Build
Toasted Cream
- Place a sous vide in a water bath and begin heating it to 180F.
- Whisk together the baking soda and heavy cream.
- Transfer the cream into a sous vide bag and place it in the heated water bath, sealed and with all the air pressed out.
- Allow it to cook for 20 hours. During this time, the cream will take on a warm, darker hue.
- After 20 hours, remove the bag from the hot water bath and allow the cream to fully cool in the fridge before using.
Fig syrup
- In a bowl or container, combine the sliced figs and sugar. Gently stir to ensure all the figs are coated.
- Cover the mixture and leave it in the fridge for 12 hours to macerate, stirring halfway through to make sure any dry sugar on the bottom is incorporated.
- Strain the syrup through a fine sieve.
- Bottle and store the syrup in the fridge for up to two hours.
Figaro
- In a milk pitcher or the smaller tin of a cocktail shaker, add the toasted cream and fig syrup.
- Use a hand-held frother to whip the mixture until the cream has doubled in size. It should be fluffy but not stiff.
- Add the coffee to your cup. If you are making this drink cold, pour the coffee over ice.
- Pour the toasted fig cream over the back of a spoon to float it on top of the coffee.
- Spear a slice of fresh fig with a cocktail skewer and rest it on the edge of the cup as a garnish