Figs with Tea Sabayon

For the figs with tea babaione, first rinse the figs under cold water. Slice the vanilla bean lengthwise and scrape out the pulp. Put the port wine, vanilla pulp and pod, star anise and half of the sugar in a saucepan. Bring everything to a boil and simmer gently for about 5 minutes. Then add the figs to the port wine stock and cook at a low temperature for 5 minutes until tender. Then remove with a skimmer and set aside.

Boil down the port wine stock to 250 ml in an open saucepan and steep the tea in it. Leave to infuse for three minutes, then pour through a sieve. Stir the saffron into the liquid.

Place the egg yolks in a bowl with the remaining sugar and beat with a whisk in a hot water bath until creamy. Gradually pour in small amounts of the port and tea mixture and continue beating until combined.

Spread the tea zabaglione evenly on plates. Cut the cooked figs in half and arrange on the zabaglione mirrors. Serve the figs with tea zabaione garnished with a few tender lemon balm leaves.

Preparation Tip:

A scoop of vanilla ice cream also goes well with the figs with tea sabayon.

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