Charlie Trotters Whole Roasted Figs With Goats' Cheese Ice Cream, Spicy Fig Sauce And Oatmeal Tuiles
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
Sugar1.5 tsps
Lemon Zest (finely chopped)3 tbsps
Honey1 cup
Flour3 tbsps
Rolled Oat (lightly toasted)1 cup
Fig (chopped fresh)2 tbsps
Port2 cups
Heavy Cream2 tbsps
Granulated Sugar1 cup
Milk3 tbsps
Corn Syrup110 g
Goat CheeseDirections:
1
Preheat the oven to 350 degrees F
2
To make the tuiles: In a mixer fitted with a paddle, cream the butter, sugar, and lemon zest
3
Add the honey and flour and mix well
4
Spread about 1/2 teaspoon of the batter onto a Silpat-lined or nonstick sheet pan
5
Use a small offset spatula to spread the tuile into a 1 3/4-inch circle
6
Repeat the process, making at least 18 tuiles (the extra will allow for breakage)
7
Sprinkle the top of each tuile with a pinch of rolled oats, reserving 1/2 tablespoon for garnish
8
Bake for 5 minutes, or until golden brown
9
(The tuiles may be cut with a ring cutter after cooking for a more precise shape
10
) Immediately transfer the tuile to a countertop or other flat surface to cool
11
To prepare the figs: Cut the tops off 6 of the figs
12
Use a small spoon to press a cavity into each fig and dip the whole fig in the simple syrup
13
Fill the figs with the port
14
(If the figs have any holes in the bottoms, cut small pieces off the tops to fill the holes
15
) Place the filled figs on a sheetpan and bake at 350 degrees for 25 minutes, or until they have softened
16
Slice the remaining 6 figs in half lengthwise and then cut them crosswise into 1/4-inch thick slices
17
Warm the slices in the remaining simple syrup
18
To make the goat cheese cream: Thoroughly combine 2 tablespoons of the heavy cream with the goat cheese and granulated sugar
19
Whisk the remaining 1/4 cup cream until it reaches soft peaks and fold into the goat cheese mixture
20
To assemble, place 3 to 4 fig slices on one half of each plate
21
Place a small spoonful of the goat cheese cream on the figs and top with a tuile
22
Spoon another small spoonful of the cream, 3 to 4 fig slices, another tablespoon of the cream, and a tuile on top of the first stack
23
Build another layer with a spoon of cream, figs, another spoonful of cream, and a tuile
24
Place a roasted fig alongside the stacked figs and top with a quenelle of Goat Cheese Ice Cream
25
Spoon the Spicy Fig Sauce around the plates and sprinkle with the thyme sprigs and the remaining 1/2 tablespoon oatmeal
26
Prepare an ice water bath
27
Bring the cream and milk to a boil
28
Whisk together the egg yolks, and sugar, and slowly pour in some of the hot cream to temper the eggs
29
Pour the eggs into the cream and continue to cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top
30
Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth
31
Strain through a fine-mesh sieve and chill over the ice water bath
32
Freeze in an ice cream machine
33
Keep frozen until ready to use
34
Cook the sugar in a heavy-bottomed saute pan over medium heat for 3 minutes, or until golden brown
35
Add the orange juice and bring to a boil
36
Add the figs, star anise, and peppercorns, bring to a boil, and cook for 3 minutes
37
Remove from the heat and strain through a fine mesh sieve, pushing on the solids to remove as much liquid as possible
38
If necessary, thin with a little warm water to a make a sauce consistency