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Marsala and Cinnamon Brulee with Marsala Figs and Mascarpone Ice Cream

Serves 6
  • Steps
  • Ingredients


  • Turn on ice cream machine to chill.
  • For the Ice Cream, warm milk, vanilla and 1tbsp of the caster sugar in a small saucepan over medium heat.
  • In a separate bowl, whisk remaining sugar and egg yolks until pale. Pour into milk mixture over medium heat and stir until mixture coats the back of a spoon. Strain through a fine sieve into a clean bowl and whisk over an ice bath until cool.
  • Add mascarpone and whisk until completely combined then transfer to ice cream machine and churn until set, about 30 minutes.
  • For the Brulee, soak gelatine in a bowl of cold water and set aside.
  • Place pure cream, marsala, cinnamon stick and ground cinnamon in a small saucepan over low heat and bring to a simmer.
  • Meanwhile, whisk egg yolks and sugar in separate bowl until pale. Add to warm cream mixture and whisk over low heat until mixture coats the back of a spoon. Remove from heat. Squeeze out gelatine to remove excess moisture and add to the warm mixture. Whisk until gelatine has completely dissolved. Strain into a clean bowl and whisk in thickened cream.
  • Pour into 6 shallow bowls and place in the fridge until set, about 90 minutes.
  • For the Marsala Figs, heat marsala, butter and sugar in a medium saucepan until dissolved. Add figs and cook gently until slightly softened. Remove from heat and stir in lemon zest. Set aside.
  • To serve, remove Brulees from the fridge. Sprinkle caster sugar over the surface of each Brulee and caramelise using a blowtorch. Spoon some Marsala Figs onto the side of each Brulee and top with a quenelle of the Ice Cream.

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