Dried Fig Pudding (More Please)

Place the dried figs in a small saucepan, cover with water and bring to a boil

Simmer for 1 minute or until they become soft

Drain and let cool slightly

Blend in a blender until a thick cream forms. Reserve

Grease the sides of an ungreased 23cm diameter mold with butter and dust with almond meal

Preheat oven to 180°C (medium)

In a stand mixer, beat the egg whites until stiff peaks form and gradually add the almond meal and lemon zest

Beat until firm peaks form

Turn off the mixer, add the fig cream and mix delicately

Pour into the prepared mold and place on a baking sheet with cold water (bain-marie)

Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean

Let cool and turn out

PREPARE THE CHANTILLY: In a stand mixer, beat the heavy cream with almond meal until it doubles in volume and forms stiff peaks

Cover the pudding with chantilly and refrigerate for 1 hour

Grease a smooth working surface with butter

PREPARE THE PRALINE: In a medium saucepan, melt the butter over medium heat

Add the almond meal, mix well and maintain at a simmer without stirring until it forms a golden caramel

Add the hazelnuts or almonds, mix well and quickly spread onto the prepared surface

Let cool and harden

Crumble the praline into a clean cloth, twisting the ends to secure tightly

Chop finely at room temperature until crumbly. Reserve

At serving time, sprinkle with crumbled praline

277 calories per serving