Poached Figs and Honey Ice Cream
454g dried figs
454g port wine
Clip the stems off of the figs. Bring the wine, water and sugar to a boil. Add the figs, remove from heat, cover and steep for 30-40 minutes. Remove the figs and half the liquid to a quart container; Set aside. Reduce the remaining liquid by half so it is slightly syrupy. Cool and set aside.
120 g egg whites
120 g sugar
120 g melted butter
120 g AP flour
As needed; sesame seeds
- Mix together the flour and the sugar.
- Add the egg whites and stir until smooth.
- Gradually stir in the melted butter.
- Chill until the batter thickens, but still remains spreadable.
- Place a cookie template on a silpat mat.
- Spread the tuile batter over the template and scrape off the excess batter.
- Put the silpat on a flat cookie sheet, sprinkle with sesame seeds and bake in the convection oven at 350º, low fan speed, for about three minutes. Remove from oven and allow to cool.
- Bake for an additional 3-6 minutes at the same setting until the cookies are lightly golden.
- Remove from oven. If you wish to shape the cookies, this must be done while they are still very hot.
Honey Ice Cream
454g heavy cream
1 vanilla bean**
4 egg yolks
- Split the vanilla bean lengthwise and scrape out the interior pulp with a paring knife. Combine all of this (the pulp and the split bean) with the milk, cream and honey in a heavy pan.
- Scald this mixture and allow it to steep for 10 minutes to extract the vanilla flavor.
- Beat the yolks with a whip and then add a little of the hot liquid to temper the yolks.
- Add the yolks to the milk / cream mixture stirring constantly.
- Heat to 185º and then immediately strain into a bowl and place in an ice water bath.
- When the mixture is cold (40° or lower), it is ready to freeze in the ice cream maker.
Recipe by the School of Hotel, Culinary Arts and Tourism, Schenectady County Community College