SEASONAL GOURMANDISE ~ Alice Roca x Fig Infusion by Nathalie Lorson
To celebrate the end of summer and fig season, we invited French food stylist Alice Roca to create an original recipe inspired by Fig Infusion by Nathalie Lorson, our sunny, milky fragrance.
ALICE ROCA
Passionate about cooking, art, design and ecology, Alice Roca reinvents everyday cuisine in her open-air laboratory in Normandy.
Inspired by the accords of Fig Infusion by Nathalie Lorson, she has created a recipe that is both simple and indulgent: Rice pudding with figs.
Coconut cream infused with black tea, sun-kissed roasted figs and a drizzle of olive oil... A deliciously regressive experience to pair with our iconic late summer fragrance.
RECIPE Fig Infusion Rice Pudding
Infuse 3 teaspoons of black tea in 400 ml of water, strain and mix with 400 ml of coconut cream.
Gently steam 120 g of round grain rice with this mixture (45–50 mins).
Roast 8 halved figs in the oven with a drizzle of honey and water (15–20 mins at 180°C).
Serve the creamy rice warm or at room temperature with the caramelised figs, roasted walnuts, a drizzle of olive oil and, if you have it, a touch of fig leaf powder.
INGREDIENTS Rice pudding
• 120 g round grain rice (Arborio, Carnaroli or dessert rice)
• 400 ml coconut cream
• 400 ml water
• 3 teaspoons good quality black tea
• 50–70 g sugar (adjust according to the tea and your taste)
Roasted figs
• 8 ripe figs
• 1–2 tablespoons honey (or maple syrup)
• 2 tablespoons water
Garnish
• a handful of roasted, crushed walnuts
• fragrant olive oil
• optional: powdered fig leaves
