Summary

Ingredients

• 5 egg (s), including the yolk
• 125 g suar
• 125 g marzipan raw mixture
• 250 ml milk
• 200 ml cream
• 100 g almond (s)
• 6 fig (s)
• 100 g butter
• 120 g cane suar, brown
• 60 ml rum (56%)
• 1 lime (s)
• 3 orange (s), (1 which with untreated peel)

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Instructions

1. For the marzipan ice cream:
2. Scald the almonds, peel them and grind them finely in the almond mill.
3. Mix the egg yolks with the sugar and the marzipan in a metal bowl with a base that is as round as possible until creamy (not frothy!). Bring the milk with the cream to the boil and pour into the egg yolk mixture while stirring. Put the bowl in a water bath - the water must not boil - and stir until the mixture becomes thick. (Takes approx. 10 - 15 min.)
4. Place the bowl in ice water and keep stirring until the bowl is just lukewarm to the touch. Let the mixture cool down completely, stirring a few times. Stir the ground almonds into the cooled cream. Let the mixture freeze in the ice cream maker.
5. For figs and sauce:
6. Peel the peel thinly from the orange with the untreated peel with a zest ripper and finely chop. Squeeze all the oranges and the lime.
7. Wash the figs and pat dry (remove the outer skin if necessary). Halve the figs crosswise. In a flambé pan, froth half of the butter, fry the figs on both sides for approx. 1 minute, remove and keep warm. Add the rest of the butter and sprinkle in the sugar, let melt while stirring. Gradually pour in the juice, loosening the sugar from the pan. Add the orange peel and let it boil down. It should be a light syrup. Pour in the rum and flambé.
8. Let the figs get hot again briefly in the sauce.
9. Arrange the figs on a plate, pour the sauce over them, put a ball of marzipan next to them.