All Recipes

Figs with Honey Ice Cream and Blue Cheese Mousse

Serves 4
  • Steps
  • Ingredients

Steps

  • Pre-chill ice cream machine and preheat oven to 180C.
  • For the Honey Ice Cream, place cream, milk and 2 tablespoons honey in a medium saucepan and bring to a simmer over low heat.
  • Meanwhile, place egg, egg yolks, sugar and salt in the bowl of a stand mixer fitted with a whisk attachment and whisk until pale and creamy. While whisking, gradually add the hot cream mixture and whisk until combined. Return mixture to the saucepan and place over medium heat. Cook, stirring, until mixture thickens and reaches 82C. Remove from heat and strain into a bowl. Place over an ice bath to cool.
  • Once cold, transfer to ice cream machine and churn according to manufacturer’s instructions. When almost churned, drizzle remaining tablespoon of honey into the ice cream and churn briefly until just combined. Set aside in freezer to set until serving.
  • For the Blue Cheese Mousse, place milk, 1/3 cup cream, blue cheese and salt into a small saucepan and place on a high heat. Bring to a simmer and stir until cheese has melted. Remove from heat. Add gelatine and stir through until gelatine has dissolved. Strain mixture through a fine sieve into a bowl and cool over an ice bath.
  • Meanwhile, place the remaining cream into the bowl of a stand mixer and whisk to soft peaks.
  • Once blue cheese mixture is cool, gently fold in whipped cream. Pour mixture into a siphon gun and allow to cool in the fridge for 30 minutes then charge twice. Set aside in fridge, until serving.
  • For the Salted Praline Crumb, place almonds on a lined baking tray and place in oven to roast until golden, about 8-12 minutes. Remove from oven.
  • Place 50g caster sugar into a small frypan and place over medium heat until sugar melts, colours and forms a caramel. Remove from heat and pour over almonds and set aside to harden.
  • Once hard, break into shards and process in a food processor to a rough, coarse crumb. Set aside until needed.
  • Place the remaining ingredients in a large bowl and mix by hand until a crumb texture forms. Spread on a lined baking tray and place in oven to cook until golden, about 12-18 minutes. Remove from oven and set aside to cool.
  • Transfer to the food processor with almond praline crumb and process until combined. Set aside for serving.
  • For the Almond Praline, place almonds on a lined baking tray and place in oven to roast until golden, about 8-12 minutes. Remove from oven.
  • Place caster sugar in a small frypan on a medium heat until sugar melts, colours and forms a caramel. Pour over the almonds and set aside to harden.
  • Transfer to a mortar and pestle and pound until small pieces. Set aside for serving.
  • For the Caramelised Figs, sprinkle cut side of figs lightly with caster sugar. Using a blow torch, melt sugar until it caramelises. Set aside for serving.
  • To serve, place some Salted Praline Crumb on the centre of each plate and top with a scoop of the Honey Ice Cream. Sprinkle with Almond Praline and add a Caramelised Fig half. Dispense a small portion of Blue Cheese Mousse onto each plate.

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