The recipe for this dessert that lingers between sweet and savory, is from Musa Dagdeviren’s book. Instead of dried figs I once used fresh over-ripe figs and the result was a lighter, exquisite cream. I like to sprinkled the bowls with walnuts toasted with brown sugar, salt, and rosemary.

Makes 6-8 servings

1 quart (liter) full-fat goat’s milk

9 ounces (250 grams) dried figs, or 12 ounces (350 grams) fresh figs, hard tops and ends trimmed

About 2 ounces rosemary-scented toasted walnuts (or pecans) with sugar and salt (see Note) coarsely chopped

Bring the milk to a boil then let cool to 122 F (50 C).

In a large bowl combine 2 cups of the milk with the figs and with a stick blender mash the figs until they absorb all the milk, then slowly add the rest of the milk and stir for a few minutes.

Serve into 6 or 8 bowls and let rest at room temperature for about 1 hour, then transfer to the refrigerator for 24 hours before serving.

Sprinkle generously with the walnuts or pecans, if you like.

NOTE:

In a bowl toss the walnut or pecan halves with 1 teaspoon salt, 1 teaspoons brown sugar, and 2 teaspoons rosemary leaves. Transfer to a baking tray and roast in a 375 F (200 C) oven for a few minutes, until fragrant and toasted. Be careful because they burn easily.  Let cool and keep in an airtight jar.

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