Purity and clarity of flavour characterise Paul Foster's cooking. This elegant fig recipe, served with a yoghurt mousse, offers another delicious example of his culinary style. Paul Foster suggests using ground ivy to garnish this dish - if available.
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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
100g of sugar
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
Once 80°C has been reached, pass through a chinois straight into a bowl set over ice. Leave to chill
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
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
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
Before serving, churn the ice cream in the paco jet
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
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