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See this mold mentioned here in The Globe and Mail, and here at Apartment Therapy The Kitchn.

I love figs and I love cardamon, but I never thought of combining them until I read this fantastic article about simple syrups by Addie Broyles in the Austin American Statesmen. The article describes perking up summer drinks with simple syrups, but I immediately transferred the concept to gelatin molds. This mold was made with sweetened condensed milk, rum, and fig and cardamom syrup. Fruity, spicy, and boozy – this may be my favorite gelatinous experiment to date. My friends enjoyed pouring additional fig and cardamom syrup on the creamy mold – yum! We also enjoyed eating the cardamom and sugar soaked figs.

To make a fig and cardamom simple syrup, combine 1-cup water with 1-cup sugar in a saucepan and bring to a low boil. When the sugar is dissolved, remove from heat and add 1-cup dried figs and 2-Tbsp. whole cardamom pods. Cover pan and let sit overnight. In the morning strain the syrup and store in an air-tight container in the refrigerator.

Recipe for 3.5 cups

  • 2 packets Knox gelatin
  • ½ cup water (for blooming)
  • ¼ cup fig and cardamom syrup (see above)
  • ¼ cup rum (I used white rum, but any would do)
  • 14 oz can sweetened condensed milk

Sprinkle two packets of gelatin on top of ½ cup water. Set aside for 5 minutes.

In a small saucepan heat up rum and the previously prepared fig and cardamom syrup, but do not boil. Once heated, pour over the bloomed gelatin. Stir until gelatin dissolves. Stir in sweetened condensed milk, and then spoon into mold(s). Refrigerate until set, at least 4 hours.



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