POACHED IN VINEGAR SYRUP

NOUGATINE AU BEURRE

HONEY Ice cream

Figs , Buttercookie Brittle

Figs with Port & Cumin Ice cream

Figuring Fig

| Pâte Sucrée | Nougatine | Honey Ice cream | Figs |

 PATE SUCREE

    -750 gm AP Flour

    - 150 gm Blanched Almopnd Flour

    - 150 gm Confectioners Sugar

    - 600 gm Softened Butter

   Mix all and make dough.

 NOUGATINE

    - 250 gm Sugar

    - 50 gm Water

    - 250 gm Pate Sucrée crumbled and sifted

   Cook until blond caramel . Add pate sucrée .

   Stir well and pour onto a silpat .

   Knead the mix with a spatula until slightly cooled .

   Divide into 3 and put into oven and make pliable every time as needed .

   Spread each portion netween two silpat paper thin .

   Allow to cool then remove  top silpat  . put back in oven for a few seconds then cut to desire shape and size .

   When cool remove from silpat with spatula .

 HONEY ICE CREAM

    - 1 quart heavy cream

    - 1 quart milk

    - 600 gm Honey

     - 5 tbsp Cumin seeds

    - 15 egg yolks

    - 1 cup Sugar

   Bring honey and cumin (previously lightly toasted) to a boil and infuse .

   Boil milk and cream then strain honey over mix .

   Bring back to a boil .

   Whip eggs and sugar then temper with cream mix then make crème anglaise .

   Allow to cool completely and store in fridge for at least 6 hours .

 FIGS

    - 12 Figs

    - 1 cup Apple cider vinegar

    - 1 cup water

   Boil 1 quart water and pour over figs in a bowl then strain immediately . 

   Bring 1 cup vinegar and water to a boil . Add figs . Cover and let simmer for 15 minutes .