ladyfingers soufflé:
100 g ladyfingers (spoon biscuits)
250 g milk
1/4-1/2 ts aniseed, coarsely ground
2 eggs, divided
figs:
8 figs
125 g water
125 g sugar
1 lemon, juice only
2-3 tb rose water
Combine milk and aniseed, bring to a boil. Pour hot milk over the biscuits and let stand for a few minutes. Strain through a sieve. Mix with egg yolks, then fold in the beaten egg whites. Spoon mixture into greased ramekins. Place the molds in a deep roasting pan. Pour hot water into roasting pan to come half up the molds. Bake in the preheated oven at 175 deg C for about 35 minutes, until the soufflés rise and the surface starts to brown. Serve immediately or let cool and refrigerate till serving.
Combine water, sugar and lemon juice. Bring to a boil and reduce by one third to a syrup. Add the rose water. Cut figs into quarters (but don't cut apart) and put into a lightly greased pan. Douse figs with the syrup. Make sure all surfaces are well moistened. Bake for about 20 minutes at 175 deg C. Serve hot or at room temperature.