Ingredients for 4 Servings
For the spoon bread
- 250 ml milk
- 250 ml heavy cream
- 50 ml STROH 80
- 50 g butter
- 125 g corn flour
- 1 tsp salt
- 4 egg yolks
- 6 egg whites
- 50 g sugar
- 2 tsp baking powder
- butter for greasing
- flour for dusting
- icing sugar for serving
For the fig compote
- 10 figs
- 50 g sugar
- 2 cloves
- 3 cinnamon sticks
- zest of 1 organic orange
- juice of 3 oranges
- 50 ml STROH 80
Preparation
For the spoon bread
- Preheat the oven to 190 °C top and bottom heat.
- Grease a mold with butter and dust with flour.
- Separate eggs.
- Bring milk and cream to a boil. Add butter and STROH.
- Pour hot liquid over corn flour. Stir well, add egg yolks and allow to rest for 10 minutes.
- Beat egg whites and sugar until stiff peaks form.
- Fold in egg whites and baking powder into the corn dough. Mix gently.
- Pour dough into the mold and bake for 35 minutes until golden brown.
- Dust with sugar before serving.
For the fig compote
- Zest one orange.
- Squeeze the juice from three oranges.
- Cut figs into quarters.
- Melt sugar in a pot and let it caramelize. Add orange juice and let it boil until sugar dissolves again.
- Add remaining ingredients and cook for 10 minutes.
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