Executive head chef Robert Potter from the Manor House Hotel shares his recipe for caramelised black fig, gingerbread, and milk ice cream.
Executive head chef Robert Potter’s Caramelised black fig, gingerbread, and milk ice cream
- Caramelised and crushed fig
- 16 large Nourrit black figs, ripe
- 1 tbs crème de figue
- Lemon juice, squeezed
- 100g caster sugar
- 750g self raising flour
- 3 ¾ tsp bicarbonate of soda
- 3 ¾ tsp ground ginger
- 3 ¾ tsp ground cinnamon
- 3 ¾ tsp mixed spice
- 413g butter
- 280g treacle
- 413g ginger syrup
- 413g soft brown sugar
- 2 ½ eggs
- 937ml milk
- 413g stem ginger
- Milk sorbet
- 1.59 ltrs milk
- 397g condensed milk
- Ginger puree
- Hot water
- To make the milk sorbet. Simmer the milk until reduced by half. Slowly bring condensed milk to the boil and combine with fresh milk. Pass and churn.
- Cut figs in half and scoop out the centres. Pass the fig pulp through a drum sieve. Re-combine pulp and seeds and mix in fig liqueur and lemon juice. Combine caster sugar with 100ml of water and bring to the boil, simmer to make a syrup. Add a little syrup to the fig reduction mixture to loosen - only a little - and put back inside fig halves.
- To make the gingerbread, infuse the milk with the stem ginger.
- Sieve together the flour, bicarbonate of soda and all of the spices.
- In a pan, melt the butter, treacle and ginger syrup together.
- Whisk the brown sugar and eggs together. Add the milk and ginger and then fold in the dry ingredients. The mixture should look wet.
- Tray bake at 160 degrees for 35 mins - or fan bar 3.
- To make the ginger puree, take half of the cooked gingerbread and puree with some hot water. Pass through a fine sieve.
- To serve, arrange two half figs with cubes of gingerbread, milk ice cream and ginger puree. Pipe extra fig reduction in nice dots onto the plate. Garnish with chocolate tuiles made from fondant patisserie and isomalt with dark chocolate.