INGREDIENTS

4 puff pastry discs, 10 cm in diameter 150 g cream cheese 25 g unsalted butter 1/2 cup powdered sugar 1 teaspoon vanilla extract 4 to 6 figs Rosemary to taste Honey to taste

DIRECTIONS

Place the puff pastry discs in tart pans with removable bottoms, prick the bottoms with a fork, and bake in a preheated oven at 200 °C (392 °F) for 15 minutes. In a mixer, beat the cream cheese and butter at room temperature for 3 minutes on medium speed. Add the sugar and beat for another 3 minutes. Stir in the vanilla extract and mix to incorporate. Spread the cream inside the baked puff pastry shells, top with chopped figs, and arrange neatly. Garnish with rosemary and drizzle with honey. Serve and enjoy!

INGREDIENTS

Syrup:

2 red guavas 2 tablespoons sugar 1/2 tablespoon lemon juice 1 cup water

Mousse:

1 packet unflavored gelatin powder (12 g) 6 tablespoons water 6 large seedless red guavas 1/2 cup sugar 1 can table cream (or heavy cream substitute) 2 egg whites 2 tablespoons sugar

DIRECTIONS

Mousse:

In a small bowl, dissolve the gelatin in water and heat in a double boiler until completely melted. In a blender, blend the guavas, sugar, cream, and dissolved gelatin. Set aside. In a medium saucepan, whisk the egg whites and sugar together. Cook over low heat, whisking vigorously for about 3 minutes, removing the pan from the heat briefly every minute to avoid cooking the eggs. Transfer to a mixer and beat until the mixture doubles in volume. Gently fold the whipped egg whites into the reserved guava mixture. Pour the mousse into dessert cups and refrigerate for about 4 hours. Serve with the reserved syrup.

Syrup:

In a blender, blend the guavas, sugar, lemon juice, and water. Strain and cook over medium heat for about 5 minutes, or until slightly thickened. Set aside.

INGREDIENTS

1 ripe red guava, sliced 1 fennel stalk 8 cloves

DIRECTIONS

In a serving pitcher, place the guava slices, fennel stalk, and cloves. Gently add mineral water. Refrigerate for about 2 hours. Serve chilled.

INGREDIENTS

Dough:

250g wheat flour 100g confectioner's sugar 125g unsalted butter 2 egg yolks Sicilian lemon zests A bit of salt 30 ml milk (if the dough is dry)

Frangipane cream:

250g wheat flour 2 eggs 250g sugar 250g cashew nut flour 50g wheat flour 15ml Grappa or rum (optional)

DIRECTIONS

For the dough:

First, mix the butter with the flour and sugar, until it looks like crumbs. Then, mix the other ingredients until it gets even, without overmixing. Spread on the bottom and sides of a removable bottomed pan. Pre-bake it for 15 minutes in medium heat, and set aside.

For the cream:

First, mix the butter and sugar in a food mixer until it gets white. Then, add eggs until it gets dense. Add cashew nut flour and mix it at low speed, add wheat flour and mix it until it gets thick. Then, put this cream in the pan with the pre-baked dough spreading fresh figs in it. Bake it for 30 minutes until the pie gets golden. Serve it warm with yogurt ice cream!

INGREDIENTS

1 packet of arugula 5 ripe figs, peeled and cut into four pieces 100g cherry or grape tomatoes cut in half 100g balls of buffalo mozzarella in half 50g raw ham in small strips Salt Vinegar Extra virgin olive oil

DIRECTIONS

Put the base for the salad on a plate spreading the argula leaves. Distribute tomatoes and mussarela over the base.

Top with slices of ham and chopped figs. Season and serve fresh.

INGREDIENTS

2 slices Italian bread 1 ripe tomato 10 tablespoons of virgin olive oil 40g sliced serrano ham 2 fresh figs Pepper 1 tablespoon balsamic caramel*

DIRECTIONS

Cut the figs into four pieces and put them on a pan. Spread olive oil and black pepper. Bake the figs rapidly. Then, toast the bread. Rub garlic and then tomato cut in half. Spread serrano ham, put a slice of fig on every quadrant and spread balsamic caramel. Cut into four parts and serve.

For the balsamic caramel

Ingredients: 3 kg sugar 350 ml water 3 peeled oranges 150 ml Port Wine 50 ml balsamic vinegar

Directions:

In a bowl, melt the sugar and add Port Wine. Wait for the alcohol to evaporate, and then add water and peeled oranges. Let it boil until it looks like a thin wire. Mix caramel to the balsamic vinegar. Reserve it outside the refrigerator.

INGREDIENTS

250g chopped figs 1 tablespoon sugar Half lemon juice Water

DIRECTIONS

Put the figs, sugar and lemon juice in a bowl, add water and boil it until it gets soft. Mix it in a blender or food mixer until it gets even. All set, now just keep it in the refrigerator.