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Roasted Fig & Wattleseed Ice Cream, Honey Milk Skins and Prickly Pear Jelly
Recipe by Laura Sharrad
This flavoursome fig and wattleseed ice cream dish by Laura is served with honey milk skins and a prickly pear jelly
- Steps
- Ingredients
Ingredients
Ice Cream Base
Wattleseed Ice Cream
Fig Ice Cream
Prickly Pear Jelly
Honey Milk Skins
Roasted Chocolate
Wattleseed and Macadamia Salted Praline
To Serve
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Steps
- Preheat ice cream machine. Preheat oven to 140C.
- For the Ice Cream Base, place milk and cream into a saucepan and bring to just below simmering point and remove from the heat. Meanwhile, place eggs, glucose and caster sugar into the bowl of a stand mixer and whisk until thick and pale.
- While whisking, add the hot milk mixture to the egg mixture and whisk until combined. Return the mixture to the saucepan and cook, stirring, over medium heat until mixture thickens and reaches 83C.
- Remove from the heat and strain through a fine sieve into a bowl. Cool over an ice bath.
- For the Wattleseed Ice Cream, toast wattleseed in frypan and then whisk into half of the Ice Cream Base. Churn in ice cream machine according to manufacturer’s instructions then place ice cream into the freezer.
- For the Fig Ice Cream, place figs and honey into a non-stick frypan over medium heat. Cook until soft, caramelised and jammy. Remove from heat and add to remaining half of the Ice Cream Base. Using a stick blender, process until evenly mixed through. Pour into ice cream machine and churn according to manufacturer’s instructions.
- For the Honey Milk Skins, place honey into a large frypan over medium heat and allow honey to bubble and caramelize slightly.
- Whisk in the milk and bring to a simmer. Lightly oil 2 sheets of baking paper.
- After a skin forms on the surface of the milk, place baking paper, oil side down, onto the surface of the milk. Remove quickly and place paper onto baking tray, milk skin side up. Allow milk to return to a simmer and form a skin and repeat process. Bake until golden and crisp, around 9-10 minutes. Remove from the oven and allow to cool and crisp.
- For the Roasted Chocolate, spread chocolate over a lined baking tray. Bake until melted and caramelised, about 8 -10 minutes.
- Remove from the oven and allow to cool. Place into a food processor and process until finely chopped. Set aside.
- For the Praline, place macadamias, wattleseed and salt onto a tray lined with baking paper.
- Place sugar into a saucepan and stir over medium heat, without boiling, until sugar has dissolved. Brush down the inside of the saucepan with a wet pastry brush to prevent crystallization. Cook until a dark caramel then remove from the heat and pour over macadamia mix. Set aside and allow to cool and harden. Break into shards then process in a food processor to a fine crumb. Set aside in an airtight container until required.
- For the Prickly Pear jelly, place gelatine into a small bowl and cover with cold water. Allow to soften then drain and squeeze gently to remove excess water. Set aside.
- Peel prickly pears and place into a small food processor or canister of a stick blender. Process until smooth then pass through a fine sieve into a small saucepan.
- Add sugar and yuzu juice stir over medium heat until mixture comes to the boil. Remove from the heat and stir in gelatine.
- Pour into a 12cm x 10cm container and place into the fridge to set. Cut into cubes and store in the fridge.
- To serve, place Roasted Chocolate and Praline into each serving plate. Top with fresh figs, Prickly Pear Jelly and a scoop of each ice creams. Finish with a Honey Milk Skin.
