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Fig ice cream with granola and yoghurt mousse

Fig ice cream with granola and yoghurt mousse

  • Dessert
  • medium
  • 8
  • 60 minutes, plus freezing and churning time

PT1H

1
For the fig ice cream, gently poach the dried figs in the water, lemon rind and 100g of sugar until soft. Leave to cool in the liquor
  • 200g of dried figs
  • 500ml of water
  • 2 lemons
  • 100g of sugar
2
In a bowl, whisk the egg yolks with the sugar. Pour the milk into a pan and bring to the boil. Remove and slowly whisk into the egg mixture then pour it all back into a clean pan. Heat to 80°C, stirring constantly
  • 50g of sugar
  • 200g of egg yolk
  • 1000ml of milk
3
Once 80°C has been reached, pass through a chinois straight into a bowl set over ice. Leave to chill
4
Once chilled, pour into a blender and add the drained figs, blitz until smooth and then pour into a paco jet container and freeze until hard
5
For the granola, preheat the oven to 160°C. Mix all of the granola ingredients together and bake for 20-25 minutes, turning regularly until golden brown all over. Leave to cool and then store in an airtight container
  • 50g of flaked almonds
  • 150g of oats
  • 35g of desiccated coconut
  • 30g of maple syrup
  • 20g of honey
  • 80g of butter
6
Whisk the sugar and scraped vanilla seeds into the yoghurt. Spoon into a isi gun, add the gas and shake well
  • 1 vanilla pod
  • 500ml of yoghurt
  • 50g of caster sugar
7
Before serving, churn the ice cream in the paco jet
8
To plate, squirt the mousse into each bowl and spoon over some granola. Add a quenelle of the fig ice cream on top of the granola. Cut the reserved figs in half and place one half on top of each bowl. Garnish with your chosen herbs and serve

Ingredients

Metric

Imperial

  • Fig ice cream

  • Granola

  • Yoghurt mousse

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