300 ml Port
6 figs trimmed and cut in half
50g unsalted butter
500 ml thickened cream
1 vanilla pod split
6 egg yolks
100g goats cheese or to taste
60g rolled oats
75g brown sugar
50g soft butter
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
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.
To make the crumble topping, combine oats, sugar, flour, cinnamon and butter. bake for 25 minutes at 180°C or until golden
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
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