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Plate with Figs
Art Print
Caron, Caroline
Buy at AllPosters.com
La Belle Cuisine
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 refri-
gerate 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 non-
stick 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 butter-
milk and freeze in
an ice cream machine. Keep frozen until
ready to use.
Featured Archive Recipes:
Fabulous Figs
Charlie Trotter's Tropical Fruit-
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Index - Fruit Recipe Archives
Index - Miscellaneous Dessert Recipes
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