Tahini Ice Cream, Cardamom Anglaise, Filo Tuile, Fig Brulée

Tahini Ice Cream:

1. Mix the tahini with the yoghurt and date syrup, then whip the cream until stiff and fold in. Pour the mixture into the ice cream maker and freeze according to the manufacturer’s instructions (approx. 40 minutes). Put the ice cream in a container with a lid suitable for the freezer compartment and let it freeze for a few hours.
2. For preparation without an ice cream maker, pour the mixture into a container with a lid that is suitable for the freezer compartment and leave to freeze for a few hours. Always take the mixture out of the freezer and mix every half an hour so that not too many ice crystals develop.

Cardamom Anglaise:

1. Bring the cream to a simmer and mix in the cardamom and the zest and juice of a lemon. Let the liquid cool down a bit and fold in the egg yolks. The mass must not be too hot, otherwise the egg will curdle. Then bring everything to the boil again until a creamy mass is formed. Add sugar as desired.
2. Pour into a bowl or small mold and allow to cool.

Filo Tuile:

1. Roll out the filo pastry sheets. Melt the butter and mix together with the cinnamon and sugar. Then apply everything to the pastry sheets and stack them.
2. Preheat the oven to 200 degrees and bake the filo pastry sheets for 10-12 minutes. Then you can break it into pieces by hand and stick it in the ice as a decoration.

Fig Brulée:

1. Cut the figs into quarters, sprinkle generously with powdered sugar and flambé with the bunsen burner.