Recipe by chef ashish damle
This is a easy-to-make recipe, yet when you put it together and offer it to your special guests, "Wow" will be the only expression. Figs or anjeer are my dad's favourite fruit and I remember going to the MATKA KULFI PLACE (ice cream vender on streets) the Indian readers might know what I am saying, and he would order fig ice cream by the poun for him self alone. I loved the mango flavour so this recipe is for him.
- 200 g purple figs
- 250 ml French vanilla ice cream (store bought)
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ginger powder
- 1⁄4 teaspoon vanilla extract
- 1⁄4 teaspoon lemon zest
- 4 egg whites, unbeaten
- 1⁄3 cup flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup sugar
- 4 egg yolks
- 1⁄2 teaspoon vanilla
- 150 ml heavy cream
- 60 g sugar
- 40 g blue cheese
Directions See How It's Made
- In a large bowl sift all dry ingredients for the sponge; set aside.
- With a wire whisk or a kitchen aid beat egg whites till soft peaks; add in the sugar to make a meringue.
- Fold in flour mixture gently, taking care that there is not too much volume loss.
- In a sheet pan lined with parchment paper spread the batter out evenly.
- Bake at 325°F for 10 minutes or till golden brown all over.
- Spread the work surface with a towel or kitchen napkin and dust with powdered sugar.
- Put sponge on top and spread with softened ice cream.
- Sprinkle generously with chopped figs and dust spices and lemon zest all over.
- Roll the sponge carefully using the towel to form a hard roll.
- (If doing it first time, ask for help and two people can do it better than one).
- Refreeze till needed.
- For the sauce heat a heavy bottom pan and put in the sugar and allow to caramelize.
- Add in the cream stirring constantly and allow to come to one full boil.
- Strain and refrigerate.
- For service, spoon the sauce in the center of the plate.
- Cut ice cream rolls on a bias to form small triangles.
- Place over the sauce and crumble cheese over top.
- Garnish with edible flowers if desired.