300 ml Port

6 figs trimmed and cut in half

50g unsalted butter

500 ml thickened cream

1 vanilla pod split

6 egg yolks

150g sugar

100g goats cheese or to taste

60g rolled oats

75g brown sugar

25g flour

50g soft butter

25g honey

Figs:

Place port into a heavy based saucepan and place over medium to high heat and allow to reduce, continue to reduce until it becomes very glossy (mirror stage) place prepared figs into reduction flesh side down and place over low heat for about 5 minutes or until heated through, finish sauce with butter and then serve warm

Ice Cream:

Pour the cream into a non-stick saucepan, add the vanilla and bring to the boil. Beat the egg yolks and sugar until thick and creamy, then pour over the hot milk and stir to mix, place it over a low to moderate heat and pour in the sugar, egg and cream mixture. Stir gently with a wooden spoon, letting the mixture heat through, but stay just short of coming to a boil. (If it boils, the custard will curdle.) As the mixture thickens, stir almost continuously until it is thick enough to coat the back of the spoon.

Reduce the temperature of the custard quickly, by pouring it into a chilled bowl. Leave the custard to cool, and then chill it in the fridge. Churn in Ice Cream machine as per manufactures instructions.

Crumble:

To make the crumble topping, combine oats, sugar, flour, cinnamon and butter. bake for 25 minutes at 180°C or until golden

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].