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Vanilla Soufflé Recipe // from Ginette Mathiot's The Art of French Baking cookbook

Roasted Figs, Mascarpone & Chocolate Cream Ingredients: 1/4 cup whipping cream 1-1/2 oz. finely chopped bittersweet chocolate 1/3 cup mascarpone 1 tbsp honey 9 fresh figs 1 small cinnamon stick Instructions: Step 1: Bring the whipping cream to a boil in a small pot. Remove from heat and whisk in chopped chocolate until melted. Step 2: Combine mascarpone and honey, mix well and reserve in refrigerator. Step 3: Preheat oven to 425ºF. Line a baking sheet with parchment paper. Step 4: Wipe figs with a damp cloth and cut off tough stems. Slice in half vertically. Place cut side up on prepared baking sheet. Bake for 5-7 minutes or until hot but not too juicy. Step 5: Divide fig halves between 6 plates. Drizzle each half with chocolate cream. Spoon a dollop of mascarpone mixture into the centre of each. Very finely grate a small amount of the cinnamon stick over each portion. Note: Use the very best chocolate you can find, preferably one with 70% cocoa. Freshly grated whole cinnamon stick (instead of powdered cinnamon) lends a subtle spice to this dish. Both the chocolate cream and the sweetened mascarpone can be made ahead of time and reserved in the refrigerator (bring both chocolate cream and mascarpone mixture to room temperature before serving).