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A delicate and sweet dessert to start the new season.
serves 4
| Fig leaf milk 3 healthy fig leaves 750 ml of fresh cream (Crème Fraiche liquid) 250 ml of whole milk |
Coarsely chop the fig leaves. In a casserole, add the milk, the cream and the chopped fig leaves. Once the liquid is boiling, remove from fire and let steep for 30 minutes. |
| Let stand / 30 minutes | Then strain and set aside. |
| Fig leaf icecream: 5 egg yolks 120 grams of Acacia honey |
Whip the egg yolks and the honey until the mixture is pale, frothy and creamy. |
| Gently pour the fig leaf milk on the egg and honey mixture, while continuously stirring. | |
| Preparation time / 1 hour Low fire / 10 minutes |
Set over a low fire, and stir gently with a wooden spoon, until mixture thickens. |
| Large bowl filled with ice water and ice cubes. | Once the mixture has thickened, remove from fire and set the casserole in the bowl of ice water to cool it down. |
| Let the mixture continue to cool in the refrigerator. | |
| Tip: The mixture should be very cold before putting it into the ice cream maker. | Once completely refrigerated process the mixture in the ice cream maker till firm and set. Set aside in freezer. |
| preheat oven 180°C. | |
| Roasted Figs 4 nice fresh purple figs |
Slice figs in two halfs. |
| A bit of butter to grease the parchment paper | Spread the sliced figs on baking sheet on the buttered parchment paper. |
| 1 tbsp of honey | Drizzle honey over figs |
| Bake in oven 15 minutes. | |
| Preparation time / 5 minutes Oven temperature / 180 C – 15 minutes |
Half way through the baking time, turn over the figs and finish baking. The figs will remain juicy and become caramelized. |
| Almond Filo Pastry Roll and Rosemary Honey 1 sheet of brick dough 60 grams of softened butter |
Cut brick pastry dough into 2 strips each 7 cm wide. Butter both sides of each strip of dough. |
| 60 grams of rosemary scented honey | Then spread honey on one side of the strips. |
| 80 grams of ground/powdered almonds | Dust with powdered almonds. |
| Cut each strip into 3 even rectangles. | |
| 1 sprig of rosemary (leaves removed) | Place 4 leaves of rosemary on each rectangle. |
| Then roll up each rectangle as if to form a little tube. | |
| 20 grams of butter to grease parchment paper | Place the little rolls on a baking sheet which has been covered with buttered parchment paper. |
| 1 tbsp of rosemary scented honey | Drizzle with a bit of rosemary scented honey. |
| Preparation time / 10 minutes Oven temperature / 180 C – 15 minutes |
Bake in oven approximately 12 minutes, until rolls are nicely golden. |
| The dessert: Fig Leaf Icecream Roasted Figs Almond Filo Pastry Rolls and Rosemary Honey |
One scoop of our fig leaf icecream decorated by some roasted figs and one or two Almond rolls – served on a plate. |
