Recipe: Roasted Figs With Feta Ice Cream


Ok ok... this is not a very 'Jamie' dish, but I can do dainty stuff too you know. And don't knock cheese in ice cream until you've tried it.


  • 2 ea fresh figs
  • 2 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 250 g mascarpone
  • 100 g feta cheese
  • 50 g brown sugar
  • 50 g caster sugar
  • 100 g plain flour
  • 150 g icing sugar
  • 125 ml egg whites
  • 60 g butter, melted
  • 1 sprig thyme
  • 3 ea figs
  • 1 drizzle honey
  • 1 pinch blue cheese
  • 1 drizzle balsamic glaze
Make the Ice Cream

Step 1

Make The Ice Cream

Cut the figs into quarters and tip them into a saucepan with the sugar and balsamic vinegar. Cook over a medium heat for 10 minutes, stirring to make sure it doesn’t catch (add a tbsp of water if it does). Transfer to a food processor and blitz to a chunky paste. Tip the mascarpone into a large mixing bowl with the feta and sugars. Blend it together using a hand whisk until smooth, then fold in the fig paste. Cover the bowl with clingfilm and freeze for 4 hours.

Make the tuille mix

Step 2

Make The Tuille Mix

Sieve the flour and the icing sugar into a bowl Beat the egg whites into the dry ingredients a little at a time until smooth. Stir in the butter and the leaves of the thyme and chill in the fridge until it sets a little.

Bake the tuilles

Step 3

Bake The Tuilles

Preheat the oven to 180ºC. Line a baking tray with greaseproof paper or a silicon mat and spread the tuille mix into rough rectangles (or straight into triangles). Bake in the oven for 4-6 minutes, until golden around the edges. Working quickly, slice the rectangles into elongated triangles. (you can also cut a triangle template out of a second silicon mat, and spread the raw mix into the template to make it easier and neater). Allow the tuile to cool for a few seconds before easing it away from the paper and curling.

Roast the Figs

Step 4

Roast The Figs

Turn the oven up to 200ºC. Slice a cross into the top of two of the figs and peel them open slightly. Drizzle with honey and roast for 5 minutes. Slice the remaining fig into quarters.

Plate and serve!

Step 5

Plate And Serve!

Grab two plates and place the roasted fig onto the wide part of the biscuit so that it stands up in the centre of the plate. Place a scoop of ice cream next to it, then arrange two quarters of fresh fig around each plate. Crumble a tiny bit of blue cheese over the figs then drizzle over a little honey and balsamic glaze and finish with a few thyme leaves. Serves 2 with ice cream and tuille mix left over.

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