INGREDIENTS

PREPARATION (about 45 minutes + approx. 4 hr freezing time)

1. Toast almonds in a pot until golden brown. Add cream, spice mixture and 50 g / 1/4 cup sugar and bring to a boil. Remove pot from heat. Separate eggs. Beat egg yolks and vanilla sugar together in a bowl, then slowly stir into the hot almond-cream mixture. Return the pot to the heat. Cook, stirring constantly, until the mixture is thick and creamy. Cover and refrigerate the cream until it has cooled completely.

2. Meanwhile, line 4 mini cocottes with strips of parchment, leaving a 3 cm / 1 inch margin protruding above the rims. Tape the paper into place on the cocottes.

3. Cut the sponge cake into small cubes and distribute it among the cocottes. Drizzle with Amaretto.

4. Remove almond cream from refrigerator and beat for around 5 minutes with a hand mixer until creamy. Beat egg whites until stiff, adding the remaining 50 g / 1/4 cup sugar little by little. Carefully fold the egg whites into the almond cream. Fill the cocottes to the rims and freeze for 4-5 hours.

5. Meanwhile, combine blackcurrant juice and brown sugar; reduce slightly. Add lemon juice and blackcurrant liqueur to taste. Add a little of the cornstarch-water mixture and simmer until slightly thickened. Pare the figs, cut them in half and lay them in the hot liquid. Let the mixture cool.

6. Remove the soufflés from the freezer. Thaw for around 8 minuutes, and then sprinkle generously with cinnamon sugar. Serve with the figs.