Fig Leaf Recipe
This fig leaf recipe from Ollie Dabbous is only for the most accomplished and determined cook. It is a masterclass in technique and presentation which shows off rarely used fig leaves.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 100g of water
- 30g of caster sugar
- 0.5g of ascorbic acid
- 2 fig leaves, large
- 800g of milk
- 240g of whipping cream
- 80g of sugar
- 80g of liquid glucose
- 80g of atomised glucose
- 25g of milk powder
- 3g of ice cream stabiliser
- 10g of fig leaves
- 100ml of water
- 10g of sugar
- 20g of guava purée
- 2g of tea, Ollie recommends Marco Polo Rouge rooibos tea
- 3g of lemon juice
- 50g of fresh figs
- 250ml of milk
- 60g of mascarpone
- 40g of sugar
- 2.5g of lecithin
- 4g of fig leaves
- 25g of chia seeds
- 250g of honey
- 250g of red verjus
- 1g of ground dried hibiscus
- 8 fresh figs, halved
- 240g of ricotta, lightly seasoned with salt
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