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Walnut and Figs with Yoghurt Ice-Cream

  • Steps
  • Ingredients

Steps

  • Pre-chill an ice cream machine. Preheat oven to 180C.
  • For the Greek Yoghurt Ice Cream, place ingredients into a medium bowl and whisk together until smooth. Pass through sieve into the canister of an ice cream machine.
  • Churn for 25 minutes then place into the freezer to set.
  • For the Walnut Biscuit, place walnuts onto a small tray and toast in the oven until golden, about 12 minutes. Remove from the oven and allow to cool.
  • Place ingredients into a food processer and pulse until the mix comes together.
  • Remove from the processor and gently bring together to a dough. Roll out thinly to a 22cm square onto a sheet of baking paper. Lift the paper onto a baking tray.
  • Bake until golden, about 10-15 minutes. Remove from the oven.
  • Using a 10cm round cutter, cut out 4 rounds from the biscuit sheet and set aside to cool and harden.
  • For the Grilled Figs, place butter into a medium frypan over medium heat and heat butter until foamy.
  • Meanwhile, sprinkle cut side of the figs with icing sugar and place cut side down into melted butter. Cook for 2-3 minutes until caramelised. Turn figs over and cook for one minute. Remove from pan and set aside to cool.
  • For the Walnut Praline, place walnuts onto a lined baking tray and toast in the oven until golden, about 12 minutes. Remove from the oven and set aside.
  • Place the sugar into a small frypan over medium heat and cook to a deep golden coloured caramel. Swirl pan occasionally.
  • Pour evenly over the walnuts and set aside to cool and harden. Break into shards then crush to a coarse crumb using a mortar and pestle. Set aside.
  • To serve, place the Walnut Biscuits into the centre of each serving bowl. Top with Grilled Fig and drizzle with a little honey. Sprinkle with Walnut Praline. Top with a scoop of Greek Yoghurt Ice Cream.

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