Toasted fig seeds
In some preparations, fig seeds are removed from a purée or juice. Don’t throw them away, however, as they can easily be used for another preparation. They are a fine example of a 'waste to taste' component.
Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.
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fig seeds, strained from fresh figs
- Remove any remaining flesh by placing the seeds in plenty of cold water and stirring vigorously with a whisk several times. The seeds are lighter than the water and will float to the top while the flesh of the figs sinks to the bottom.
- Strain the seeds and dry in an oven at 60˚C for three hours.
- As soon as the seeds are dry, gently toast them in a little oil.
- Store in an air-tight container.
- As a crunchy component in a dessert, e.g. with fig ice cream.
- Vary the flavour by using an aromatic oil, such as curry oil.