Smoked Honey Gelato with...Smoked Honey Gelato with Caramelized Figs & Pine Nut Praline

A sophisticated interplay of delicate smoked wild honey, velvet gelato, caramelized Black Mission figs, crisp savory-sweet pine nut praline, and a finishing drizzle of rosemary-infused olive oil.

Ingredients

Cooking Instructions

1. 01

   Combine heavy cream and whole milk in a heavy-bottomed saucepan over medium heat, bringing to a bare simmer (80°C / 175°F).

2. 02

   In a heatproof bowl, whisk the egg yolks with 80g of the smoked honey until pale and thick.

3. 03

   Slowly pour one-third of the hot cream mixture into the egg yolks while whisking constantly to temper. Return the entire mixture to the saucepan.

4. 04

   Cook the custard over low heat, stirring constantly with a silicone spatula, until it reaches 83°C (181°F) and coats the back of a spoon. Strain through a fine-mesh sieve and chill over an ice bath.

5. 05

   Pour chilled custard into an ice cream maker and churn according to manufacturer instructions. Freeze for at least 2 hours to harden.

6. 06

   To make the praline, dry caramelize caster sugar in a stainless steel pan until golden amber (170°C / 338°F). Stir in toasted pine nuts and a pinch of salt, then pour onto a silicone mat to cool completely. Once hardened, shatter and pulse in a food processor into a coarse crumble.

7. 07

   Gently heat extra virgin olive oil with the fresh rosemary sprig over low heat for 5 minutes, then remove from heat and allow to infuse for 15 minutes. Strain out the rosemary.

8. 08

   Drizzle halved figs with remaining smoked honey and aged balsamic vinegar. Sear cut-side down in a hot non-stick pan or blowtorch until dark and caramelized, approximately 2 minutes.

9. 09

   To plate, spoon a bed of pine nut praline crumble onto chilled bowls. Place two warm caramelized fig halves beside it. Quenelle the smoked honey gelato on top of the crumble, finish with a drizzle of rosemary olive oil and a sprinkle of Maldon sea salt.