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
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
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
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
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!
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.
Hungry for more? Try one of these!