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FIG
 more with Figs

Roasted with Chinese Honey

and Port,

Cumin Ice cream

Figs , Buttercookie Brittle

Figs with Port & Cumin Ice cream

Figuring Fig

Fig Tart
 

| Figs | Honey Cumin Ice cream | Sesame Seed Cookie | to Serve |

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 FIGS

- 12 figs top, tailed and scored

- Butter

- Chinese Honey

- 2 cinnamon stick

- 4 star anise 

- 2 vanilla bean 

- 1 cup port wine

Roast Figs with spices and honey , add port and cover .

Reduce until syrupy .

 
 HONEY CUMIN ICE CREAM

- 1 quart heavy cream

- 1 quart milk

- 600 gm Honey

- 5 tbsp Cumin seeds

- `15 egg yolks

- 1 cup Sugar

Bring honey and cumin (previously lightly toasted) to a boil and infuse .

Boil milk and cream then strain honey over mix .

Bring back to a boil .

Whip eggs and sugar then temper with cream mix then make crème anglaise . Allow to cool completely and store in fridge for at least 6 hours .

 
 SESAME SEED COOKIE

- 500 gm Cream

- 300 gm Butter

- 500 gm Sugar

- 8 tbsp Honey

- 200 gm AP Flour

- 400 gm Sesame sedds

- 200 gm Brunoise Candied Ginger

 Cook butter , butter ,sugar and honey until a blond caramel .

Add flour, sesame seeds and ginger while still on fire for 3 - 4 minutes .

Spread onto parchment thinly .
Cook at 300 F until lightly brown .
Cut into 2'x6' whilst warm

 
 TO SERVE

Put Figs into bowl .

Spoon sauce around .

Add spices .

Put cookie on edge and ice cream scoop on top .

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