01
Roughly chop up the figs, then place in a heat-proof dish and cover with hot water. Leave to soak for 30 minutes, then drain.
02
Pour the milk into a saucepan and add the optional cinnamon, cardamom and a pinch of salt. Heat to around 45C. I don't own a thermometer, so I checked by dipping my finger into the milk and counting to 10. It should tingle a bit, but not burn.
03
Pour the milk into a blender and add the figs. Blend until smooth, then pour into heat-proof serving glasses/dishes.
04
Allow to sit at room temperature for 1-2 hours, then cover, transfer to the fridge and leave to chill for 3-4 hours or overnight.
05
When ready to serve, sprinkle the optional toppings and enjoy!
