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Roasted Figs with Feta Ice Cream + Shortbread
Hero Veg | P.121
Makes 4 servings with extra shortbread
For the ice cream
2 tbsp soft light brown sugar
1 tbsp balsamic vinegar
250 g mascarpone
100 g feta,
50 g soft light brown sugar
50 g caster sugar
For the shortbread
200 g unsalted butter
100 g caster sugar , (+1 tbsp to sprinkle)
2 sprigs thyme
300 g plain flour
For the roasted figs
2 tbsp honey
4 sprigs thyme
Put a small saucepan over a low heat, cut the 2 figs into quarters and tip them in with the sugar and balsamic vinegar. Cook for 10 minutes, stirring to make sure it doesn’t catch (add a tbsp of water if it does). Transfer to a food processor and blitz to a chunky paste. Tip the mascarpone into a large mixing bowl with the feta and sugars. Blend it together using an electric hand whisk until smooth then fold in the fig paste. Cover the bowl with Cling Film and freeze for 4 hours.
In a large mixing bowl (or a food processor) beat together the butter and sugar until combined, and the mixture is pale and smooth. Strip the leaves from the thyme sprigs and add them to the mixture. Gently mix the flour into the butter mixture, trying not to work the dough too much, and bring together into a ball. Roll out the dough on a lightly floured surface to about 1⁄2cm in thickness, cut out into fingers and place them onto a baking tray lined with baking paper and chill in the fridge for 30 minutes.
Preheat the oven to 160°C. Sprinkle the shortbread lightly with caster sugar, and bake for 20 minutes, until just beginning to brown around the edges. When baked, remove from the oven and allow to cool at room temperature.
Turn the oven up to 200°C. Slice a cross into the top of the figs and peel them open slightly. Place the figs onto a baking tray, drizzle with honey and roast for 5 minutes.
Arrange 4 figs per plate, scoop a ball of the ice cream beside them and nestle in some shortbread, crumbling a bit if you like. Strip the leaves from the thyme and use them to garnish. Serve before the ice cream melts.