19 Mar Annabelle’s Delight – fig and rose ice cream with marshmallow fluff and shortbread
Ingredients
Ice Cream
- 500 grams Purple Parisian figs, halved
- 100 ml water
- 150 ml sugar
- Some pink gel colouring
- Some rose water
- 500 grams Double thick plain yogurt
Marshmallow Fluff
- 1/3 cup water
- 3/4 cup castor sugar
- 3/4 cup Glucose syrup (Corn Syrup)
- 4 egg whites room temperature
- 2,5 ml Cream of Tartar
- 5 ml Vanilla paste
- Some pink gel colouring
Shortbread
- 250 grams Butter softened
- 125 grams castor sugar
- 250 grams cake flour
- 125 grams corn flour
- 10 ml Vanilla paste
- 5 ml Ground Himalayan Pink Salt
- 2 egg whites room temperature
- 250 grams icing sugar
- Some pink gel colouring
Instructions
Ice Cream
- Place the figs, water and sugar in a saucepan and bring to a boil.
- Cook until you can see the whole mixture turns purple from the fig skins.
- Remove from the heat and blend until smooth with a stick blender.
- Add a few drops of the pink colouring and rosewater until the preferred hue and flavour.
- Add the fig puree to the yogurt and mix well.
- Place in the freezer and stir it with a fork every 2 hours until set. Alternatively, you can place the mix into an ice cream churner.
Marshmallow Fluff
- Place the water, sugar and glucose in a saucepan on a low heat.
- Swirl the pan until the sugar has dissolved.
- Increase the heat and boil until a sugar thermometer reaches 120 degrees Celsius.
- A few minutes before the sugar reaches temperature, place the egg whites and cream of tartar in a stand mixer and whip until soft peaks.
- Add the sugar syrup in a slow, steady stream while the mixer is running on a high speed. The mixer should whip the mixture until it has cooled a bit.
- Add the vanilla and colouring to taste and hue and place the mix into an airtight container.
Shortbread
- Place the butter, sugar, flour, corn flour, vanilla and salt in a food processor and blend until a ball of dough forms.
- Roll the dough out on a floured surface (about 4mm thickness) and press out any shapes of your choice. Place in the fridge for 30 minutes before baking them.
- Bake the shortbread biscuits in a preheated oven of 130 degrees for approx. 25 minutes. They should be a very light brown colour and cooked. Let cool.
- Place the egg whites and icing sugar in a stand mixer with a whisk attachement.
- Whip until thick and smooth. You can add some more icing sugar if the icing is too thin.
- Add the pink colouring and mix through.
- Place the icing in a piping bag with a thin nozzle and ice the shortbread biscuits according to your taste.
- Serve with the ice cream and marshmallow fluff.