Fig Trifle with Goat Cheese
Prep Time: 20 minutes
Total Time: 30 minutes
Servings: 4
This Triffle is sweet, tangy, creamy and filled with honeyed figs. Yum!
Ingredients:
1 1/2 cups honey
24 figs, trimmed and quartered (save 2 for garnish)
1 teaspoon vanilla
1 1/4 cups Plain Greek Yogurt
6 Oz. cream cheese
3 Oz. goat cheese
8 to 10 ladyfinger cookies
1 1/2 cups honey
24 figs, trimmed and quartered (save 2 for garnish)
1 teaspoon vanilla
1 1/4 cups Plain Greek Yogurt
6 Oz. cream cheese
3 Oz. goat cheese
8 to 10 ladyfinger cookies
Directions:
In a heavy skillet, heat honey over medium heat until it starts to look glossy and begins to thin.
Put figs in the pan and swirl while cooking, let figs caramelize and bubble in the honey.
Slowly stir in vanilla, then when the honey has deepened in color, remove from heat.
This should take 5 minutes, keep an eye on it so it doesn't cook to quickly, then let cool completely.
Beat Cream and goat cheese in a bowl with a whisk until smooth.
Add greek yogurt and whisk until creamy.
Place about 3 tablespoons of figs and honey in the bottom of four 6 Oz. serving cups.
Add 1/4 cup of the yogurt cream mixture to each and smooth the tops.
Crumble a layer of large ladyfinger chunks on top, followed by another layer of honeyed figs.
Add one final layer of yogurt cream and top with freshly quartered figs and a whole ladyfinger.
To make ahead, cover each trifle with plastic wrap and chill in the refrigerator for one hour. Enjoy!
In a heavy skillet, heat honey over medium heat until it starts to look glossy and begins to thin.
Put figs in the pan and swirl while cooking, let figs caramelize and bubble in the honey.
Slowly stir in vanilla, then when the honey has deepened in color, remove from heat.
This should take 5 minutes, keep an eye on it so it doesn't cook to quickly, then let cool completely.
Beat Cream and goat cheese in a bowl with a whisk until smooth.
Add greek yogurt and whisk until creamy.
Place about 3 tablespoons of figs and honey in the bottom of four 6 Oz. serving cups.
Add 1/4 cup of the yogurt cream mixture to each and smooth the tops.
Crumble a layer of large ladyfinger chunks on top, followed by another layer of honeyed figs.
Add one final layer of yogurt cream and top with freshly quartered figs and a whole ladyfinger.
To make ahead, cover each trifle with plastic wrap and chill in the refrigerator for one hour. Enjoy!
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