Name Of Dish

Glazed figs, honey oats, yogurt and lavender ice cream, almond foam

By

Simon McKenzie

Introduction

This is a great aromatic dish with the honey and lavender working alongside the almond flavours with the acidity of the yogurt cutting through the richness of the sticky glazed figs.

Serves

4

Preparation Time

1.5 hours the day before

Cooking Time

30 mins

Special Equipment

Ice cream machine, blender, blow torch, hand blender

Planning Ahead

The sorbet base needs to be made the day before and left to mature overnight so that the acidity of the yogurt really comes through the sorbet.

Ingredients

Honey Oats

100g Good Oats
10g Flaked Almonds
15g Hazelnuts
10g Pumpkin Seeds
15g Shredded Coconut
60g good honey

Figs

4 purple figs
20g demarera sugar

Yogurt ice cream

200g crème faiche
300 ml yoghurt
500g milk
4 yolks
270g sugar
50g glucose
Sprig lavender

Almond Foam

200g flaked almonds
500g full fat milk
50g almond oil
20g castor sugar
Pinch soya lecithin

Method

For the oats

Place all of the ingredients into a bowl and mix together. Spread out the ingredients onto a baking tray and place in a pre heated oven set on 150°c for 30 minutes turning the oats over every 5 to 10 minutes with a spoon. Remove from the oven to cool and place in an airtight container until required. These will last a week or two as long as the container is tight sealed. They also make a great cereal for breakfast with some fresh fruit and milk!

For the figs

Cut the figs into 6 wedges. Sprinkle with the sugar and using a blow torch gently add heat to the figs until the sugar starts to boil and glazes the fig. Do not place the torch too close to the fig or the sugar will burn.

For the Sorbet

Bring the milk and the lavender to the boil in a thick bottomed saucepan. Meanwhile mix the egg yolks and the sugar in a bowl with a whisk. Once the milk comes to the boil whisk it over the yolks then return the mixture to the saucepan and place on a low heat. Keep stirring continuously until the mixture thickens and covers the back of a wooden spoon. Pour into a bowl and add the crème fraiche and yogurt. Cover and place in the fridge over night to mature. Pour the mixture in to an ice cream machine and churn until the ice cream thickens. Place into a sealed container and place in the freezer until required.

For the foam

Toast the almonds for 8 minutes in a preheated oven set on 180°c. Place the toasted almonds in a thick bottomed pan along with the milk and oil and bring to the boil. Simmer for 10 minutes then place the pans contents into a blender, cover and turn on full speed for 1-2 minutes. Pass the jug contents through a fine sieve into a tall pan. Add the soya lecithin.

Note: soya lecithin is a natural emulsifier and is available from a health food shop

To Serve

1.    Place a spoon full of the oats into the bottom of a bowl and neatly arrange the glazed figs on top in a pin wheel fashion.

2.    Using an ice cream scoop dipped in cold water place a ball of ice cream on top of the figs.

3.    Warm the almond foam up gently but do not allow to boil, using the hand blender foam up the almond base. Using a dessert spoon skim off the bubbles and spoon them over the ice cream.

4.    Serve.