Fig Leaf Ice Cream Recipe

Our pastry chef Mariana has stepped up our desserts since her arrival from Fifteen London this summer. With her love of all things chocolate, vegetables and foraging for ingredients, she has been getting creative in the kitchen. Most recently she created a carrot cake that included carrot caramel, carrot ice cream and pine tuile from pine cones she’d foraged herself, taking it to the next level.

Earlier this Autumn Mariana created a delicate fig leaf ice cream, which was served as part of our evening tasting and a la carte menus with Italian figs, ginger and sorrel. If you fancy putting your creative cooking skills to the test and add something special to that upcoming dinner party with friends or festivities with the family, we highly recommend you give this a go. Share with us your fig leaf ice cream @fifteencornwall

Ingredients and method

650g fig leaves

2.5l milk

Blitz the figs leave with the milk. Pass through a chinois. Leave infusion  overnight.

 

2175g milk infusion

1375 whipping cream

500g sugar

300g milk powder

250g dextrose

20g Maldon salt

Bring the milk and cream to a 40°C temperature. Add the dry ingredients and cook to 70°C.

Cool down and pop into an ice cream maker. Serve it with mince pies, Panettone or even Christmas pudding!



JAMIE OLIVER'S FIFTEEN CORNWALL, ON THE BEACH, WATERGATE BAY, TR8 4AA
01637 861000 E: reservations@fifteencornwall.co.uk

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