200g castor sugar8 fresh ripe figs
Line a terrine tin with cling film.
Have the Christmas pudding, muscatel raisins, dried cherries, almond nougat and caramelised almonds roughly chopped and ready to place in a bowl.
In a separate bowl add the egg yolks, scraped vanilla bean, 200g castor sugar and amaretto. Whisk well – cook this mixture out over a pot of simmering water whisking continuously for 4 to 5 minutes until a fluffy sabayon is made.
Remove from the heat and continue to whisk for a further 2 to 3 minutes until the bowl is cool, put aside.
Place the egg whites in a mix master bowl and whisk on high while gradually adding 200g of castor sugar. Once the egg whites reach a nice stiff peak turn off the beater.
Add the whipped cream, cooled sabayon and egg whites together and fold gently.
Add all the dry ingredients and mix thoroughly but gently.
Place the mixture into the lined terrine tin and freeze immediately. Freeze for a minimum of 6 hours before serving.
Halve the 8 figs, put aside. You will need to do these figs just before serving the ice cream.
Add 250g of castor sugar to a large non stick frypan. Turn the sugar into caramel over a high heat.
Once the sugar has melted and turned a light golden brown colour add the half figs cut side down then immediately add the diced unsalted butter. Be careful as the sugar will react by spitting a little.
Carefully turn the figs over in the caramel, baste the figs with the caramel using a spoon then remove the figs to a tray lined with baking paper. Discard the remaining caramel.
Turn out the ice cream terrine onto a large serving platter and remove the plastic lining.Garnish with the warm caramelised figs. If you choose you can add extra-caramelised almonds, muscatels and dried cherries to the top of the terrine. Dust liberally with icing sugar and serve immediately.
Recipe from Peter Gilmore and Electrolux.