Preparation:
Puree the figs in a blender, then add the rum, sugar, and buttermilk. Transfer the puree into a measuring cup with a rubber spatula. There should be about 1 cup.
In a small, chilled bowl, beat the cream with a rotary hand beater until it holds stiff peaks. Fold the puree into the cream with a rubber spatula. Stir in to broken walnuts and spoon the mixture into individual chilled glass dessert or champagne flutes. Garnish with a want half and a sprig of mint. |
