Ingredients and Methods
- 6 fresh figs or one per person
- 1x handful of fresh mint leaves
Mandarin and leatherwood honey granita
- 500ml mandarin juice
- 125g leatherwood honey
Bring to the boil and freeze in a shallow tray overnight
- 300g sugar
- 100ml water
- 150g pistachios
- 150g granola
Melt sugar and water, bring to the boil and take it to hard crack stage (150-165 degrees celsius).
TIP: Use a thermometer, if you don’t get the temperature right, you may have to start again.
Pour over pistachios, let cool to a brittle. Blend in a food processor for 10-15 secs, and mix with granola.
- 700ml milk
- 300g castor sugar
- 150ml liquid glucose
- 1 litre full fat yoghurt
- Juice of 2 lemons
Bring the milk to the boil with the sugar, glucose, and cool completely. Whisk into the yoghurt, add the lemon juice and refrigerate until 2-3 hours before needed. Churn in an ice cream machine according to the manufacturer’s instructions and freeze.
Cut 1 fig in half, lay on a bed of granola, 1 scoop of yoghurt sorbet, some fresh mint leaves and some generous scrapings of mandarin & leatherwood honey granita. Serve immediately.