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Honey and fig ice-cream with hazelnut praline
Honey and fig ice-cream with hazelnut praline
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Indulgent homemade fruit dessert topped with irresistible hazelnut praline for a gourmet touch.
Ingredients:
  • 6 egg whites, at room temperature
  • 80g (1/3 cup) caster sugar
  • 57.20 gm honey
  • 25.00 gm liquid glucose
  • 300ml thickened cream
  • 100g dessert figs, finely chopped
  • 50g glace apricots, finely chopped
  • 50g Craisins (Ocean Spray brand)
  • 1 orange, rind finely grated
  • 250g (2 punnets) raspberries, to serve
  • 100g hazelnuts
  • Vegetable oil, to grease
  • 60ml (1/4 cup) water
Instructions:
  • Preheat the oven to 180°C. Roast hazelnuts on a baking tray for 5-6 minutes until fragrant, then rub them in a clean tea towel to remove skins. Lightly grease the baking tray with oil and place the hazelnuts back on it.
  • In a small heavy-based saucepan, combine sugar and water. Stir over medium heat until the sugar dissolves. Increase the heat to high and bring it to a boil. Let it boil uncovered for 3-4 minutes until it turns light golden. Pour the mixture over the hazelnuts and let it sit for 30 minutes until it sets.
  • First, crush the praline into pieces and use your food processor to process it until crushed. Spoon 2 teaspoons of crushed praline into each of the ten 160ml (2/3-cup) moulds. Next, whisk the egg whites using electric beaters in a medium stainless-steel bowl until stiff peaks form. Set aside.
  • In a small heavy-based saucepan, combine sugar, honey, and glucose over high heat until well mixed. Attach a sugar thermometer to the pan and bring to a boil. Let it boil until it reaches the soft ball stage at 116°C (about 2 minutes).
  • Take the pan off the heat. Using electric beaters on medium speed, whisk the egg whites while slowly pouring in the syrup. Keep whisking until the bowl feels cold to the touch.
  • Whip cream in a medium bowl using electric beaters until soft peaks form. Gently fold in half of the whipped cream into the egg white mixture until combined. Repeat with the remaining whipped cream. Fold in the rest of the praline, figs, apricots, Craisins, and orange rind. Transfer the mixture into molds on a tray, cover with plastic wrap, and freeze for at least 8 hours or overnight to set.
  • Gently loosen each dessert from the moulds using a small spatula, then unmold them onto serving plates. Serve promptly with the fresh raspberries.

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