- 2 tablespoons unsalted butter
- 1/4 cup confectionersí sugar
- 1 1/2 teaspoons finely chopped lemon zest
- 3 tablespoons honey
- 1/3 cup flour
- 3 tablespoons rolled oats, lightly toasted
- 12 fresh figs
- 1/2 cup simple syrup, (equal amounts water and sugar heated until sugar dissolves), cooled
- 2 tablespoons port
- 6 tablespoons heavy cream
- 2 ounces goatís cheese
- 2 tablespoons granulated sugar
- Goatís Cheese Ice Cream
- Spicy Fig Sauce
- 1 tablespoon baby thyme sprigs
- Preheat the oven to 350 degrees F.
- TO MAKE THE TUILES: In a mixer fitted with a paddle, cream the butter, sugar, and lemon zest. Add the honey and flour and mix well. Spread about 1/2 teaspoon of the batter onto a Silpat lined or nonstick sheet pan. Use a small offset spatula to spread the tuile into a 1 3/4-inch circle. Repeat the process, making at least 18 tuiles (the extra will allow for breakage). Sprinkle the top of each tuile with a pinch of rolled oats, reserving 1/2 tablespoon for garnish. Bake for 5 minutes, or until golden brown. (The tuiles may be cut with a ring cutter after cooking for a more precise shape.) Immediately transfer the tuile to a countertop or other flat surface to cool.
- TO PREPARE THE FIGS: Cut the tops off 6 of the figs. Use a small spoon to press a cavity into each fig and dip the whole fig in the simple syrup. Fill the figs with the port. (If the figs have any holes in the bottoms, cut small pieces off the tops to fill the holes.) Place the filled figs on a sheetpan and bake at 350 degrees for 25 minutes, or until they have softened. Slice the remaining 6 figs in half lengthwise and then cut them crosswise into 1/4-inch thick slices. Warm the slices in the remaining simple syrup.
- TO MAKE THE GOAT CHEESE CREAM: Thoroughly combine 2 tablespoons of the heavy cream with the goat cheese and granulated sugar. Whisk the remaining 1/4 cup cream until it reaches soft peaks and fold into the goat cheese mixture.
- To assemble, place 3 to 4 fig slices on one half of each plate. Place a small spoonful of the goat cheese cream on the figs and top with a tuile. Spoon another small spoonful of the cream, 3 to 4 fig slices, another tablespoon of the cream, and a tuile on top of the first stack. Build another layer with a spoon of cream, figs, another spoonful of cream, and a tuile. Place a roasted fig alongside the stacked figs and top with a quenelle of Goat Cheese Ice Cream. Spoon the Spicy Fig Sauce around the plates and sprinkle with the thyme sprigs and the remaining 1/2 tablespoon oatmeal.
Fresh Peach Fried Pies With A Cinnamon Crust And Roasted Peach And Raspberry Ice Cream
Goat Cheese Ice Cream
Roasted Rack Of Lamb With Goat's Cheese Potatoes And Sauce P…rigueux
King Cake Bread Pudding with Blackberry Compote and Lemon Goat Cheese Ice Cream
Shredded Pork Flautas With Roasted Tomatillo Salsa And Corn And Goat's Cheese Queso
Warm Spinach Salad With A Fire-roasted Corn And Crispy Pancetta Dressing And Crumbled Goat's Cheese
Whole Roasted Ribeye Roast With A Three Potato And Goat Cheese Gratin
Lasagna Of Fresh Spinach, Corn And Crab With A Goat's Cheese Sauce
Vegetable And Goat Cheese Empanada With Roasted Tomatillo Sauce
Charlie Trotter's Salmon With Olympia Oysters, Hijiki Seaweed, And Ginger-shiso-mirin Broth