Cactus Fig Sorbet Served in the Shell

Ingredients

• 4 fully ripe cactus figs
• 100 ml dry white wine
• 60 g sugar
• 90 g dextrose
• 1 tbsp Lemon Juice
• a pinch of salt

Instructions

1. 1.

   Halve the cactus figs and scrape the flesh out of the shells. Set aside the shells from 2 figs. Pass the flesh through a fine sieve. Bring the white wine, sugar, and dextrose to a boil while stirring. Simmer for about 5 minutes, then cool to room temperature. Stir in the fig purée and season with lemon juice and salt. Chill in the refrigerator at around 4°C.

2. 2.

   Freeze in an ice cream maker according to the manufacturer’s instructions for sorbet, then place in the freezer for about 1 hour until spheres can be scooped. Serve the spheres in the cactus fig shells.