Roasted Figs
Mahόn-Menorca PDO Ice Cream, Marcona Almond Polvorón, Tangerine Lace, Edible Flowers
Chef Andrew Zimmerman of Proxi and Sepia | Chicago
“This recipe is inspired by the intersection of a cheese course and dessert. The rich, sweet, salty, and slightly nutty flavors of the Mahón-Menorca PDO shine through in this ice cream which pairs perfectly with the sweetness of the roasted figs and the complex caramel flavors and nuttiness of the Sherry. The almond shortbread cookies provide a textural contrast and help to reinforce the nuttiness of the cheese. This dish straddles the line of sweet and savory in a deceptively complex and alluring way.” — Chef Andrew Zimmerman
Adapted by StarChefs | December 2024 | Photo: Brad Danner
INGREDIENTS
Mahón Ice Cream:
Yield: 2 quarts
600 grams grated Mahón-Menorca PDO
150 grams cubed cream cheese
300 grams granulated sugar
6 grams ice cream stabilizer
1 kilogram whole milk
300 grams heavy cream
100 grams liquid glucose
3 grams kosher salt
200 grams egg yolks
6 grams vanilla extract
Marcona Almond Polvorón:
Yield: 2 dozen cookies
300 grams all-purpose flour
121 grams toasted Marcona almonds
205 grams rendered lard, chilled and cubed
145 grams powdered sugar
3 grams lemon zest
3 grams minced rosemary
Braised Figs
500 grams fresh figs, trimmed and halved lengthwise
60 grams Pedro Ximénez Sherry
40 grams honey
25 grams brown sugar
3 sprigs fresh thyme
Zest of ½ lemon
Zest of ½ orange
To Assemble and Serve:
Tangerine lace
Edible flowers
METHOD
For the Mahón Ice Cream:
In a large mixing bowl, combine Mahón-Menorca PDO and cream cheese. Set aside. In a mixing bowl, combine sugar and ice cream stabilizer. Transfer to a large pot over medium-high heat with milk, cream, liquid glucose, and salt. Bring mixture to a boil, stirring often. In a small bowl, add egg yolks. Temper with hot milk mixture, then add to the pot. Continue to cook until mixture reaches 180°F. Pour over cheese mixture, stirring until cheese is melted and well combined. Pass through a chinois into a metal bowl set over an ice bath. Stir in vanilla. Transfer to an airtight container and refrigerate overnight. The next day, process base in an ice cream machine according to manufacturer’s instructions. Transfer to an airtight container and freeze.
For the Marcona Almond Polvorón:
Heat oven to 350°F. Spread flour evenly on a half-sheet tray. Bake 7 minutes. Stir, then bake additional 8 minutes. Flour should smell toasted, but have no color. Let cool completely. In a food processor, process almonds until finely ground. Set aside. In a large mixing bowl, add lard and powdered sugar. Using an electric mixer, blend on low speed until well incorporated. Add ground almonds, cooled flour, lemon, and rosemary. Mix until a crumbly texture is achieved, making sure not to overmix. Dough should still have a few large clumps. Transfer dough to a floured work surface. Shape into a 1-inch thick rectangle. Using a rolling pin, flatten to ½-inch thickness. Using a 2-inch cookie cutter, punch out rounds. Gently transfer rounds to sheet trays, spacing 1-inch apart. Bake 15 minutes, or until just starting to brown. Let cool on wire racks.
For the Roasted Figs:
Heat oven to 400°F. In a baking dish, toss figs with all ingredients until evenly coated. Cover with aluminum foil and bake 15 minutes, or until softened, but not falling apart. Remove aluminum foil and let cool.
To Assemble and Serve:
On a work surface, lightly crush 4 Marcona Almond Polvorón. Transfer crumbs to the right-hand side of a shallow bowl. Top with 1 quenelle Mahón Ice Cream. Shingle 6 Roasted Figs on the left-hand side of the bowl. Garnish with tangerine lace and edible flowers.
