Figs in red wine jelly and Stilton ice cream | Taste of France®

Figs in red wine jelly and Stilton ice cream | Taste of France®

tasteoffrancemag.com

A showstopper both visually and on the palate, this exquisite dish from Fruits and Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts will…

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Cooking tools:

  • Ice cream maker
  • Instant-read thermometer
  • Autumn leaf motif punch
  • Spray gun
  • Double boiler
  • Saucepan
  • Stove
  • Mixing bowl
  • Whisk
  • Spoon
  • Measuring cup
  • Measuring spoon
  • Kitchen scale
  • Airtight container
  • Refrigerator
  • Freezer
  • Serving bowl
  • Chef's knife
  • Cutting board
  • Plate

Ingredients

  • 7 oz 200 g Stilton cheese
  • Scant 1 cup (240 ml whole milk)
  • Generous ¾ cup (190 ml heavy cream, minimum 35% fat)
  • ¼ cup 2½ oz/75 g egg yolk (about 4 yolks)
  • 2½ tbsp 1 oz/30 g superfine sugar
  • 1 tbsp 20 g flower honey
  • 7 sheets (14 g gelatin)
  • 1¼ cups 300 ml red wine (preferably Maury AOC) or tawny port
  • 1 sheet rice paper
  • 3½ oz 100 g cocoa butter
  • 2 tsp 8 g natural powdered red food colouring
  • 2 tsp 8 g natural powdered yellow food colouring
  • 6 fresh figs
  • ⅓ cup 2 oz/60 g raisins
  • Scant 1 cup (3½ oz/100 g walnut halves)
  • Red-veined sorrel leaves

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