Figs on Aperol Foam

For the figs on Aperol foam, wash the figs and cut them in half. Grate the peel of 1 orange and squeeze all 3 oranges. Caramelize the sugar in a pan, pour the orange juice, add the orange peel. Simmer until the sugar has completely dissolved.

Then remove the pan from the heat and place the halved figs, cut side down, in the orange juice and let cool. Refrigerate for about 2-3 hours. Measure out 100 ml of the orange juice, add the egg yolks and the Aperol and mix well.

Bring a pot of water to a boil. Using a mixer, beat the egg-orange mixture until frothy, about 2 minutes, then whisk over the steam until creamy. If the foam starts to stick, remove from heat immediately!!! Arrange the still warm Aperol foam together with the chilled figs and serve the figs on Aperol foam.

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