Jewel Collection III (Figs)
Chaden, Tina
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La Belle Cuisine - More Fruit Recipes

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Black Mission Fig Terrine with Israeli Couscous
Sauce and White Pepper-Buttermilk Ice Cream

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."
~ Henry David Thoreau

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Sunflowers and Figs
F. Janca
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Charlie Trotter's

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Black Mission Fig Terrine with Israeli Couscous
Sauce and White Pepper-Buttermilk Ice Cream


Charlie Trotter's Desserts
by Charlie Trotter, 1998 Ten Speed Press

“This terrine may look difficult to make, but it is actually quite simple. A little gelatin combined with Port and fig juices creates a wonderful, light binding
agent. After the terrine is sliced, crispy oven-dried figs are adhered to the edges
to add a fascinating textural element, and the creamy sauce, made from Israeli couscous and orange juice, supplies a satisfying earthiness. This light, healthful dessert could also be prepared with apricots, peaches or other fruits.”

Serves 8.

3/4 cup plus 2 tablespoons sugar
3/4 cup water
1/2 cup Port, warmed
20 fresh Black Mission figs, quartered
5 sheets gelatin
1/4 cup Israeli couscous
1/4 cup freshly squeezed orange juice
Oven-Dried Fig Chips (recipe follows)
White Pepper-Buttermilk Ice Cream (recipe follows)

Method - To make the terrine: Cook 3/4 cup of the sugar and 1/4 cup of
the water in a small, heavy-bottomed sauté pan for 5 to 10 minutes, or until golden brown and caramelized. Add the Port and bring to a boil. Add the figs and stir until slightly softened. Remove from the heat and let cool. Strain in a sieve, reserving the figs and juice separately. If there is less than 1/2 cup of juice, add water to bring it up to 1/2 cup.
Soften the gelatin in a shallow pan with enough cold water to cover it. [Note: Four sheets of sheet gelatin equal one package of granular gelatin.] Warm half of the juice from the figs. Remove the gelatin from the water and squeeze to remove excess water. Add the gelatin to the warmed fig juice and stir until completely dissolved. Pour the mixture over the figs and let them soak for 5 minutes, tossing occasionally.
Lightly oil a 2 1/2-inch-wise by 1 1/2-inch-high by 8-inch-long terrine mold and line with plastic wrap. Layer the figs in the mold, applying some
pressure to pack them down. Cover with plastic wrap and refrigerate for
at least 1 hour.
To make the fig sauce: Pour the remaining reserved fig juice into a small saucepan and warm. Reduce to thicken to a coating consistency, if necessary.
To make the couscous sauce: Bring the couscous, the remaining 1/2 cup water and 2 tablespoons sugar, and the orange juice to a boil. Simmer for 20 minutes, or until the couscous is tender. Add additional water to thin to a sauce consistency, if necessary.

Assembly - Cut into 1/2-inch slices and remove the plastic wrap from the slices. Spoon some of the fig sauce in the center of each plate and top with a slice of the terrine. Gently press the Oven-Dried Fig Chips around the edges of the terrine, overlapping them slightly. Spoon the Israeli Couscous Sauce around the place and place a quenelle of White Pepper-Buttermilk Ice Cream on the sauce.

Oven-Dried Fig Chips

6 fresh Black Mission figs
1 tablespoon sugar

Method - Cut the figs in half lengthwise and then cut crosswise into
1/8-inch-thick or smaller slices/ Lay the slices on a Silpat-lined or nonstick sheet pan and sprinkle with the sugar. Bake at 225 degrees F for 30 minutes, or until dry. Remove the chips to a countertop or other flat surface to cool.

White Pepper-Buttermilk Ice Cream
Yield: approximately 1 quart

2 cups heavy cream
1 tablespoon white peppercorns, toasted
2 teaspoons orange zest
5 egg yolks
1/2 cup sugar
1 1/2 cups buttermilk

Method - Bring the cream, white peppercorns and orange zest to a boil. Remove from heat, cover and let steep for 30 minutes. Prepare an ice water bath. Return the cream mixture to the heat and bring to a boil. Whisk
together the egg yolks and sugar and slowly pour in some of the hot cream
to temper the eggs. Pour the eggs into the cream and continue to cook for 2
to 3 minutes, or until the mixture coats the back of a spoon and steam rises
from the top. Strain through a fine-mesh sieve and cool in the ice water
bath, stirring occasionally, until chilled. Add the buttermilk and freeze in
an ice cream machine. Keep frozen until ready to use.
 

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