Sous Vide Black Figs in Rough Puff Pastry | Recipe by sousvidetools.com
Sous Vide Black Figs in Rough Puff Pastry with Fig Leaf Ice Cream
Chris Holland Sous Vide Black Figs in Rough Puff Pastry with Fig Leaf Ice Cream Sous Vide Christmas Recipes
- COOK TIME: 2 hours
- PREP TIME: 4 Hours
- DIFFICULTY: Medium
- SERVES: 6
- 12 fresh figs
- 150ml of stock syrup
- 150ml of port
- runny honey
- 1 vanilla pod, seeds scraped
Rough puff pastry
- 500g of strong plain flour
- 500g of unsalted butter, chilled
- 1 tsp salt
- 240ml of ice cold water
- 1 tbsp of lemon juice
- ½ tbsp of white wine vinegar
Fig leaf ice cream
- 12 fig leaves
- 600ml of double cream
- 300ml of full-fat milk
- 125g of caster sugar
- 6 egg yolks
- Sous Vide Water Bath
- Vacuum Chamber Sealer
- Vacuum Sealer Bags
- Ice Cream Maker
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Recipe courtesy of Galton Blackiston from www.greatbritishchefs.com
- To make the rough puff pastry, tip the flour into a sieve and shake into a heap on a clean work surface, then dig a small well in the centre. Roughly chop the butter into the well and sprinkle the salt on top.
- Rub the butter into the flour, then add the water, lemon juice and white wine vinegar a little at a time. Mix with your hands until the ingredients come together to form a dough. Shape into a ball, cover with cling film and chill in the fridge for 20 minutes.
- Unwrap the chilled pastry and place on a lightly floured work surface. Roll out in one direction to make a long thin rectangle. Fold the top third of the rectangle down onto the middle third, then fold the bottom third over the top. Turn the folded pastry 90⁰ and roll out again to make another long thin rectangle. Fold as before (top third over middle third, then bottom third over that), seal in cling film and refrigerate for 30 minutes.
- Repeat step 3 twice (roll, fold, turn, roll, fold, chill, repeat) then store the pastry in the fridge until needed.
- To make the fig leaf ice cream, warm the milk, cream and torn fig leaves together in a saucepan. When the mixture starts to boil, remove from the heat and set aside for 1 hour to infuse.
- Place the eggs yolks in a large bowl, add the sugar and beat with a whisk until light and fluffy. Return the cream mixture to the heat and cook until simmering gently, then whisk a little at a time into the egg yolks. Do not add the cream all at once or the custard will curdle.
- When all the cream has been incorporated, pour the mixture back into the saucepan and warm over a gentle heat until thick enough to coat the back of a spoon. While the custard is cooking, stir continuously with a wooden spoon. When it is cooked, strain through a fine sieve and leave to cool completely.
- Pour the custard into an ice machine and switch the machine on. When the ice cream is fully churned, transfer to a freezer-proof container and store in the freezer until needed.
- Preheat the oven to a temperature of 200⁰C/gas mark 6.
- Next, make the rough puff pastry cases for the honey figs. With a rolling pin, flatten the pastry but do not roll it thinly. Using a round cutter with a 7cm diameter, punch out 6 thick circles of pastry.
- Line a baking sheet with greaseproof paper and arrange the pastry circles on top. Place in the oven and cook until golden brown (approx. 20 minutes), then leave to cool. Once cool, carefully slice each circle in half through the middle and scrape out the raw pastry inside to create a crispy case and lid.
- To prepare the honey figs, preheat the water bath to a temperature of 62⁰C.
- Slice off the top and bottom of each fig and cut a shallow cross in the exposed flesh at the top. Place on a baking tray and cover with a generous drizzle of runny honey and the seeds from the vanilla pod.
- Using a chamber sealer, seal the honey-coated figs in a vacuum bag with the port and the stock syrup. Place the bag in the water bath and leave to cook for 20 minutes.
- Preheat the oven to a temperature of 200⁰C.
- Return the pastry cases to the oven to reheat.
- To serve, position 1 pastry case in the centre of each plate and fill with 2 honeyed figs from the vacuum bag. Top with the pastry lid and a quenelle of fig leaf ice cream.