Fig Puree with sweet Risotto

A bit of figs are still ripening on my tree. Not so much to do something special with them. Puree is a good way to freeze the figs.

Only a bit of lemon juice snd the juice of two clementines is added to the figs. But you have to take the skin off, that can be a bit fiddlely. The skin is too thick and wont cook to a puree. 

I will use the puree either for dessert or ice cream.

But some of the puree was the finish for my sweet risotto. A creamy risotto is a wonderful dish to cook in the Thermomix. No milk boils over, it does not burn on the bottom of the pot and you do not have to stir. Easy and not time consuming. While it cooks, just do what you like and wait for the sound when it's ready. Add lemon juice and egg yolk and for special fluffiness the beaten egg white.

The fig puree is stirred in on the plate.

Ingredients:

700 g fresh figs

1 lemon, 2 clementines juiced

800 ml whole milk

175 g carneroli risotto rice

40 g butter

50 g sugar

1/4 tsp salt

1 tsp vanilla extract

1 egg

1/2 lemon juiced