Instructions: Dice figs.

Mix sugar and flour together in a bowl, gradually blend in egg yolks and milk, stir until smooth. Transfer to a saucepan and stir over low heat until mixture boils and thickens; cool to room temp.

Figs:
Place sugar, wine and figs in a pan, bring to the boil, reduce heat, cover and simmer 5 minutes. Dissolve gelatine in water and add to fig mixture.

Process until smooth with egg mixture. Transfer to a bowl and fold in whipped cream and tint a light pink colour with red food colouring.

Spoon into serving glasses and refrigerate for 2-3 hours.

Serve with slices of fresh figs and whipped cream.

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