Indigenous figs with walnut noodles

Ingredients for Indigenous figs with walnut noodles

Instructions for Indigenous figs with walnut noodles

To prepare the Indigenous figs with walnut noodles recipe, please follow these instructions:

The walnuts are shaken on a dry pan, cooled and chopped well.
Eggs egg yolks and sugar whipped white. Whipped cream and cocoa are easily whipped and turned into the egg mixture together with the walnuts. The ice is poured into a mold and placed in the freezer for a couple of hours.

The sticks are cut by the figs and a cross is cut at the top of them. Pour the port gently into the figs, refrigerate for 1 hour. The butterdish plates are thawed and halved. They are wrapped around the figs so that the four corners are gathered on top of the figs. The packages are brushed with egg whites, sprinkled with flour and placed in a 220 degree heated oven until they are light brown.

serving
The ice is taken out of the freezer for about 20 minutes. Before serving.
Before ice, stir the ice. 4 of the indented figs are halved. On each plate a whole fig was served, 2 halves and walnut noodles.