tmedia
Main content

https://www.lifestylefood.com.au/recipes/17635/christmas-pudding-ice-cream-with-caramelised-fresh-figs

LifestyleFOOD.com.au

Christmas Pudding Ice Cream with Caramelised Fresh Figs

World renowned chef and Electrolux cooking ambassador, Peter Gilmore of Quay Restaurant, encourages everyone to be prepared and stay calm when it comes to cooking meals this Christmas.

Ingredients

  • 8 egg yolks

  • 200gms castor sugar

  • 1 vanilla bean

  • 30mls amaretto

  • 200gms dark Christmas pudding crumbled

  • 50gms muscatel raisins

  • 50gms dried cherries

  • 100gms hard almond nougat

  • 100gms caramelised almonds

  • 1L whipped fresh cream

  • 6 egg whites

  • 200gms castor sugar

  • 8 fresh ripe figs

  • 250gms castor sugar

  • 100gms unsalted butter diced

Method

  • 1.

    Line a terrine tin with cling film.

  • 2.

    Have the Christmas pudding, muscatel raisins, dried cherries, almond nougat and caramelised almonds roughly chopped and ready to place in a bowl.

  • 3.

    In a separate bowl add the egg yolks, scraped vanilla bean, 200gms castor sugar and amaretto. Whisk well – cook this mixture out over a pot of simmering water whisking continuously for 4 to 5 minutes until a fluffy sabayon is made.

  • 4.

    Remove from the heat and continue to whisk for a further 2 to 3 minutes until the bowl is cool, put aside.

  • 5.

    Place the egg whites in a mix master bowl and whisk on high while gradually adding 200gms of castor sugar. Once the egg whites reach a nice stiff peak turn off the beater.

  • 6.

    Add the whipped cream, cooled sabayon and egg whites together and fold gently.

  • 7.

    Add all the dry ingredients and mix thoroughly but gently.

  • 8.

    Place the mixture into the lined terrine tin and freeze immediately. Freeze for a minimum of 6 hours before serving.

  • To Serve:

  • 1.

    Halve the 8 figs, put aside. You will need to do these figs just before serving the ice cream.

  • 2.

    Add 250gms of castor sugar to a large non stick fry pan. Turn the sugar into caramel over a high heat.

  • 3.

    Once the sugar has melted and turned a light golden brown colour add the half figs cut side down then immediately add the diced unsalted butter. Be careful as the sugar will react by spitting a little.

  • 4.

    Carefully turn the figs over in the caramel, baste the figs with the caramel using a spoon then remove the figs to a tray lined with baking paper. Discard the remaining caramel.

  • 5.

    Turn out the ice cream terrine onto a large serving platter and remove the plastic lining.

  • 6.

    Garnish with the warm caramelised figs. If you choose you can add extra-caramelised almonds, muscatels and dried cherries to the top of the terrine. Dust liberally with icing sugar and serve immediately.

» Metric Converter

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings