Stuffed figs with punch sauce and white chocolate ice cream

Ingredients for 8 servings:

• 250 ml milk
• 250 ml sweet cream
• 60 g sugar
• 4 egg yolks
• 150 g white chocolate coating
• 10 ml liqueur (cocoa or almond liqueur)
• 25 g crème fraîche
• 125 ml fruit tea
• 125 ml red wine, dry
• 125 g raspberry puree
• 125 ml orange juice
• 1 tbsp orange zest
• 1 tbsp lemon zest
• ½ lemon(s), the juice
• 100 ml sugar
• 100 ml water
• 2 cloves
• 2 tsp cornstarch
• 16 figs, fresh
• 160 g marzipan paste
• 30 g pistachios, peeled, finely chopped
• 30 g sugar
• 30 g water

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 10 hours 30 minutes

fine, elaborate dessert

For the white chocolate ice cream, beat the egg yolks with the sugar until frothy. Meanwhile, bring the milk and cream to a boil and pour into the egg yolks, stirring constantly. Heat over a double boiler to 80°C (176°F) until the mixture begins to thicken (pull to a rose). Dissolve the chopped chocolate coating in the mixture and whisk over iced water. Mix in the liqueur and crème fraîche and chill everything in the ice cream maker. Let it harden in the freezer for several hours. For the punch sauce, bring all ingredients except the starch to a boil and reduce by half. Pour through a sieve, bring back to a boil, and add enough starch dissolved in water to reach the desired consistency. Let cool. Wash the figs, pierce them all over about ten times with a toothpick, remove the stems, and cut a cross into the fruit. Boil the sugar and water until you have a syrup (simple syrup). Mix in the marzipan mixture and chopped pistachios thoroughly. Fill the slits with a piping bag. If you don’t have one, you can also shape and press the mixture in with your fingers. Bake for 20 minutes in an oven preheated to 170°C (350°F). Liquid will run out, so place a sheet of baking paper underneath. One hour before serving, refrigerate the chocolate ice cream to thaw. First, pour a layer of punch sauce onto the dessert plate. Place one or two scoops of chocolate ice cream and two hot marzipan figs on top.