Poached Figs and Sesame Tuiles

Poached Figs

Poached Figs:
454g dried figs
454g port wine
454g water
340g sugar

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.

 

Sesame Tuiles

120 g egg whites
120 g sugar
120 g melted butter
120 g AP flour
As needed; sesame seeds

Method:

1. Mix together the flour and the sugar.
2. Add the egg whites and stir until smooth.
3. Gradually stir in the melted butter.
4. Chill until the batter thickens, but still remains spreadable.
5. Place a cookie template on a silpat mat.
6. Spread the tuile batter over the template and scrape off the excess batter.
7. 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.
8. Bake for an additional 3-6 minutes at the same setting until the cookies are lightly golden.
9. 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
454g milk
260g honey
1 vanilla bean**
4 egg yolks                                                                              

 

Method:

1. 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.
2. Scald this mixture and allow it to steep for 10 minutes to extract the vanilla flavor.
3. Beat the yolks with a whip and then add a little of the hot liquid to temper the yolks.
4. Add the yolks to the milk / cream mixture stirring constantly.
5. Heat to 185º and then immediately strain into a bowl and place in an ice water bath.
6. When the mixture is cold (40° or lower), it is ready to freeze in the ice cream maker.