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Fall Fig with Baklava and Noilly Prat Ice CreamTheWorldWideGourmet.com

Flavors of the Loire Valley

Total time: more than 2 hr

Prepare 3 hours before serving

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:163.6 kcal

Proteins:1.5 g

Fats:1.8 g

Carbohydrate:32.7 g

Fibers:1.3 g

Sugar:28.1 g

Cholesterol:1.2 mg

Sodium:19 mg

Calcium:56 mg

Energy:2640 kcal

Proteins:24.7 g

Fats:29.6 g

Carbohydrate:527.8 g

Fibers:21.7 g

Sugar:452.8 g

Cholesterol:20 mg

Sodium:306 mg

Calcium:902.8 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

nice fresh figs

50

g

pistachios

1

sheet of phyllo pastry

1

fresh verbena leaves

2

sheets of gelatin

**Syrup

250

g

sugar

200

ml

water

150

ml

orange flower water

1

vanilla bean

**Noilly Prat Ice Cream

250

ml

milk

6

egg yolks

150

g

sugar

250

ml

noilly prat dry vermouth

METHOD

  1. Poach the figs in a syrup made from the water, sugar, orange flower water and Noilly Prat.
  2. Add the zest of the orange and a split vanilla bean. Cook for 3 minutes at a bare simmer, then cool. Drain the figs and whisk the softened gelatin into the syrup.
  3. Roll half the crushed pistachios up in the sheet of phyllo.
  4. Divide the roll into 8 portions of baklava.
  5. Brown for 7 minutes in a 180° C (350° F) oven with the remaining whole pistachios.
  6. When you remove the baklava from the oven, dip the pieces briefly into the fig syrup and drain. Place the fig gelatin in the fridge to set.

Noilly Prat Ice Cream

  1. Bring the milk to a boil.
  2. Whisk the egg yolks and sugar.
  3. Whisk the hot milk into the egg yolk mixture. Return to the pan and cook gently until thickened enough to coat a spatula.
  4. Add the Noilly Prat. Place in an ice cream maker to freeze.

Presentation

  1. Onto each plate, place some fig jelly, orange zest, baklava and a poached fig in the center.
  2. Cool each fig by placing a scoop of the Noilly Prat ice cream next to it.


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