250g cream cheese, at room temperature
1 cup milk
¾ cup sugar, divided in half
4 eggs, separated
3 tablespoons plain all purpose flour
1 tablespoon cornstarch
½ teaspoon ground cinnamon
3 figs, diced
4 ripe figs, sliced
3 tablespoons finely chopped pistachios
3-4 tablespoons honey
Preheat oven to 150C. Line and butter cake tin/soufflé mould and set up water bath in oven. In a food processor, cream the cheese and milk until smooth. Add half of the sugar and yolks. Sift in flour, cornstarch and cinnamon. Whisk whites to soft peaks and add remaining sugar. Fold mixtures together with diced figs.
Place mixture in soufflé tin and cook for 1 hour and 15 mins. Cool in tin and garnish with pistachio, figs and honey.