Origin of dish:
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Type of cooking:
No cooking needed
Preparation time: 30 minutes
Cooking time: 25 minutes
Ingredients (serves 4):Method: Allow 2 hours chilling time for this recipe
To make ice cream:
Bring milk to the boil with creme fraiche, add cardamon (crushed, if not using powder), cover, remove from heat and leave for 10 minutes.
Pour through a fine sieve.
Beat egg yolks and sugar together, until mixture is white and frothy.
Carefully whisk in milk mixture.
Heat gently for 5 minutes, stirring constantly until the cream thickens.
Remove from heat just before boiling, put pan in a sink of cold water and leave mixture to cool.
Put through sieve once more, pour into a suitable container (old ice cream box or tupperware container) and freeze.
To make coulis:
Wash and hull strawberries, chop into small pieces. Wash and cut raspberries in half, add to strawberries.
Add sugar and juice of half a lemon, stir well.
Pass through sieve to make coulis, chill until needed.
Wash figs and remove stalks, then score a cross on each one with the tip of a knife. Arrange in an oven dish.
Sprinkle each fig with sugar and a small knob of butter, then cook in a low oven for 5 minutes.
To serve, spread a little coulis in the centre of each plate with the back of a spoon, then arrange four warm figs on top.
Top with a small scoop of cardamon ice cream and a few fresh mint leaves.