Filled Fresh Figs Plate of Entry III Options

Filled Fresh Figs Plate of Entry III Options

I Option:
Ingredients:
8 to 10 large well-washed figs (fruit).
100 to 150 grs. Of fresh red fruit pulp does not serve frozen. Raspberries, strawberries, cherry, blackberry among others.
1 spoonful (soup) filled with colorless powdered gelatin without taste or
18 grs. Gelatin without flavor
2 tablespoons (shallow) can of sour cream.
1 spoon of condensed milk or sugar, or
1/2 (spoonful) of powdered sweetener suitable for cooking and cooking;

Way of preparing:

Wash the figs thoroughly in running water one by one, being careful not to knead, then dry on the foil.
Cut the figs in half by length.
Carefully remove the pulp with a teaspoon without reaching the white part.
Take the fig pulp in the refrigerator. Reserve.
Knead the fresh raspberries with a fork, sift and remove the excess liquid until a thick puree.
Add to the raspberry puree the pulp of figs, dissolved and hot gelatin and sugar, or sweetener and finally the cream.
Bring the mixture up in the refrigerator for 1 (one) hour. Take the peel of figs separated to the refrigerator.
Then fill the fig halves so that the shell is very close, so that it is not deformed.
Note:
The gelatin is incorporated hot to the fruit puree.
If you put the cold gelatine it divides and does not incorporate in the mass.
Decoration:
If you can put the figs on green leaves of figs and round some whole raspberries.
If you do not have fig leaf, serve on a white dish with lettuce leaves.
Suggestion:
Make sheet of green paper, imitating fig leaves.
II Option:
Stuffed Figs - Plate of Entry


6 halves of big fleshy fresh figs.
1 cup of fresh ricotta mashed with fork.
1 cup of tea (pâté) of ham.
1 tablespoon chopped parsley.
1 pinch of sweet paprika.
Way of preparing:
In a bowl knead the fresh ricotta with a fork.
Add the ham pâté, the chopped parsley, and the sweet or spicy paprika, you can substitute with pepper sauce.
Stuff the fig halves, sprinkle with parsley or chopped nuts.
To facilitate you can put the filling inside a confectionery bag with large cherry beak.
Serve on a plate of white dishes covered with lettuce leaves, washed, do not forget to dry with paper towel.
And above the stuffed figs
III - Option: Figs With Palmito - Entry Plate
2 boxes of fresh figs, cut in half
2 cans of palm heart cut into thick slices or whole asparagus
1 cup of curd
24 black olives without the pits, cut in half
Lettuce leaves

Make individual bowls
Put two lettuce leaves on the bottom of the dish on top, distribute four thick slices of palm heart cut in a cross, on the side olives and on the other side two well-washed figs cut in half or in four with the shell ..