Figs and Raspberry Coulis with Ice Cream and Cream. Wipe the figs with a clean kitchen towel and cut off the stems. Pour a small pool of the sauce onto four individual plates. Slice the figs in quarters and arrange them in a circle on the plates.
Simple and delicious raspberry coulis is made with a few ingredients. Use frozen raspberries to enjoy this raspberry sauce all year long. Perfect drizzled on top of cheesecake, pound cake, or ice cream, everyone loves this raspberry sauce recipe! You can have Figs and Raspberry Coulis with Ice Cream and Cream using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Figs and Raspberry Coulis with Ice Cream and Cream
- It's 200 g of fresh raspberries.
- Prepare 1 of and a half Tbsp of icing sugar.
- It's 4/5 of fresh figs.
- It's 2 scoops of Vanilla Ice Cream.
- You need 2 of dollops of whipped cream (optional).
- Prepare 2 Teaspoons of Red Port or similar (optional).
Figs and Raspberry Coulis with Ice Cream and Cream fresh raspberries • and a half Tbsp of icing sugar • fresh figs • Vanilla Ice Cream • dollops of whipped cream (optional) • Red Port or similar (optional) I let the compote cool just slightly and then put it over vanilla ice cream. I think it would be great with yogurt, too. When you combine Breyers Natural Vanilla ice cream with roasted figs, you end up with something magical. The figs are cut in half and get a quick dip in spiced sugar before broiled to create a sweet and caramelized exterior.
Figs and Raspberry Coulis with Ice Cream and Cream instructions
- Put the raspberries in a small pan, cover with the icing sugar and start to warm up on a medium heat. They will start to get soft and break down, stir every now and then..
- When soft, transfer into a bowl and blend briefly until smooth with a blender. Don't be tempted to over-blend, or you will start to break the seeds and that will discolour your coulis! Once ready, pass it through a sieve to retain the excess seeds, and then add the Port (this is not mandatory, but it gives it a nice kick as well as the right consistency!). Refrigerate..
- Chop the figs into quarters, serve them in a circle on the plate, with the ice cream in the middle, and then cover with a splash of the raspberry coulis. If you want you can also add a dollop of whipped cream for extra-indulgence ;).
In a food mixer or large bowl mix the egg yolks, sugar and vanilla extract until thick and creamy. Whisk in the hot cream and coffee. Place the pan over a saucepan of gently simmering water. Stir constantly with a wooden spoon until the mixture coats the back of the spoon. Churn in an ice cream machine following the manufacturer's instructions.
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