Sous Vide Fig Recipe
Galton Blackiston serves honey-drizzled sous vide figs and fig ice cream in a crispy rough puff pastry shell for this delicious, sweet dessert. By using a water
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Cooking tools:
- Sous vide circulator
- Pot
- Zip-top bag
- Ice cream maker
- Mixing bowl
- Whisk
- Saucepan
- Fine-mesh sieve
- Rolling pin
- Baking sheet
- Oven
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Plate
- Airtight container
Ingredients
- 500g of strong plain flour
- 500g of unsalted butter, chilled
- 1 tsp salt
- 240ml of ice cold water
- 1 tbsp of lemon juice
- 1/2 tbsp of white wine vinegar
- 12 fig leaves, torn
- 600ml of double cream
- 300ml of full-fat milk
- 125g of caster sugar
- 6 egg yolks
- 12 fresh figs
- 150ml of stock syrup
- 150ml of port
- runny honey
- 1 vanilla pod
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