Demerara Sugar Ice Cream with Roasted Kadota Figs and Madeira Glaze

Preparation info

  • Difficulty

    Medium

  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 20 Roasted Kadota Figs
  • 20 g / .71 oz Demerara sugar
  • 600 g / 1 lb 5.12 oz Demerara Sugar Ice Cream
  • 100 g / 3.53 oz Madeira Glaze, warm

Method

Assembly

  1. Cut the figs into quarters. Warm them in a 160°C / 325°F oven for 4 minutes. Place 4 quarters on a plate in a standing position, facing in the same direction.
  2. Spoon a small amount of sugar on the plate next to the figs.
  3. Scoop a medium quenelle (30 g / 1.06 oz) of the ice cream on top of the sugar.
  4. Spoon 10 g / .35 oz of warm glaze on top of the figs and serve immediately.

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