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.


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 1130kj
  • Fat Total 73g
  • Saturated Fat 37g
  • Protein 12g
  • Carbohydrate 112g
  • Sugar 103g
  • Sodium 92mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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