Recipes

Fig galettes with maple and macadamia liquid nitrogen ice cream

Preparation time:: 50 mins

Cooking time:: 45 mins + plus freezing time

Serves:: 4

Ingredients

Extra roasted macadamias, to serve

Fig galettes
18 dried figs
2 sheets frozen puff pastry
50g unsalted butter, at room temperature
2 tbs treacle
1 tbs brown sugar
1 egg yolk
80g almond meal

1 tbs plain flour

Ice cream
300ml thick cream
300ml milk
1 vanilla bean, split and seeds scraped
6 egg yolks
175g caster sugar
60ml pure maple syrup
1 cup coarsely chopped roasted macadamias

Method

1. To make ice cream, stir cream, milk, vanilla bean and seeds in a saucepan over medium heat until hot. Remove from heat. Remove bean. Cool slightly.

2. Whisk egg yolks and sugar until pale and creamy. Slowly add hot milk mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Stir in maple syrup and nuts. Cool. Refrigerate.

3. Churn in an ice-cream maker according to manufacturers instructions. Remove from ice-cream machine and transfer to a freezer proof container. Freeze.

4. To make galettes, place figs in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain. Cut each fig in half horizontally.

5. Preheat oven to 220°C. Line a baking tray with baking paper.

6. Use a 14cm-round pastry cutter, cut four discs from pastry. Place on lined trays.

7. Using an electric beater, beat butter, treacle and sugar in a bowl until pale and creamy. Add the egg yolk and beat until well combined. Stir in combined almond meal and flour. Spread mixture evenly over pastry discs, leaving a 2cm border. Top with a layer of overlapping figs. Fold in edges of pastry to partially enclose filling.

8. Bake for 20 minutes or until pastry is puffed and golden. Serve with ice cream.

9. Serve galettes with ice cream and extra macadamias.

Notes

Tips:

- If you do not have an ice-cream machine, transfer mixture to a shallow container. Freeze until frozen at the edges. Beat with an electric mixer. Return to freezer. Repeat process 3 times .
- We use liquid nitrogen to make our ice cream. To do this, place custard a in metal bowl (30cm diameter) and add liquid nitrogen gradually in small amounts while someone continually stirs the ice cream for you (using a wooden spoon). Continue until desired frozen point is reached (this should be done gradually and slowly or ice cream will become icy). NOTE – ensure all safety precautions are taken including welding gloves and goggles.

- This dish would also be delicious made with fresh figs.

This recipe has not been tested
Recipe by Emma and Andrew