Charlie Trotter's Whole Roasted Figs With Goats' Cheese Ice Recipe

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Servings: 4


Cost per serving $6.60 view details
  • 2 Tbsp. unsalted butter
  • 1/4 c. confectioners" sugar
  • 1 1/2 tsp finely-minced lemon zest
  • 3 Tbsp. honey
  • 1/3 c. flour
  • 3 Tbsp. rolled oats lightly toasted
  • 12 x fresh figs
  • 1/2 c. simple syrup cooled (equal amounts water and sugar heated till sugar dissolves)
  • 2 Tbsp. port
  • 6 Tbsp. heavy cream
  • 2 ounce goats" cheese
  • 2 Tbsp. granulated sugar Goats" Cheese Ice Cream (see below) Spicy Fig Sauce (see below)
  • 1 Tbsp. baby thyme sprigs
  • 2 c. heavy cream
  • 1/2 c. lowfat milk
  • 4 x egg yolks
  • 1/4 c. sugar
  • 3 Tbsp. corn syrup
  • 4 ounce goat cheese
  • 2 Tbsp. granulated sugar
  • 1/4 c. freshly-squeezed orange juice hot
  • 1/2 c. minced fresh figs
  • 1 x star anise
  • 3 whl black peppercorns


  1. Preheat the oven to 350 degrees.
  2. To make the tuiles: In a mixer fitted with a paddle, cream the butter, sugar, and lemon zest. Add in the honey and flour and mix well. Spread about 1/2 tsp. of the batter onto a Silpat-lined or possibly nonstick sheet pan. Use a small offset spatula to spread the tuile into a 1 3/4-inch circle. Repeat the process, making at least 18 tuiles (the extra will allow for breakage).
  3. Sprinkle the top of each tuile with a healthy pinch of rolled oats, reserving 1/2 Tbsp. for garnish. Bake for 5 min, or possibly till golden. (The tuiles may be cut with a ring cutter after cooking for a more precise shape.) Immediately transfer the tuile to a countertop or possibly other flat surface to cold.
  4. To prepare the figs: Cut the tops off 6 of the figs. Use a small spoon to press a cavity into each fig and dip the whole fig in the simple syrup. Fill the figs with the port. (If the figs have any holes in the bottoms, cut small pcs off the tops to fill the holes.)
  5. Place the filled figs on a sheetpan and bake at 350 degrees for 25 min, or possibly till they have softened. Slice the remaining 6 figs in half lengthwise and then cut them crosswise into 1/4-inch thick slices. Hot the slices in the remaining simple syrup.
  6. To make the goat cheese cream: Thoroughly combine 2 Tbsp. of the heavy cream with the goat cheese and granulated sugar. Whisk the remaining 1/4 c. cream till it reaches soft peaks and fold into the goat cheese mix.
  7. To assemble, place 3 to 4 fig slices on one half of each plate. Place a small spoonful of the goat cheese cream on the figs and top with a tuile. Spoon another small spoonful of the cream, 3 to 4 fig slices, another Tbsp. of the cream, and a tuile on top of the first stack. Build another layer with a spoon of cream, figs, another spoonful of cream, and a tuile. Place a roasted fig alongside the stacked figs and top with a quenelle of Goat Cheese Ice Cream. Spoon the Spicy Fig Sauce around the plates and sprinkle with the thyme sprigs and the remaining 1/2 Tbsp. oatmeal.
  8. For Goat Cheese Ice Cream: Prepare an ice water bath. Bring the cream and lowfat milk to a boil. Whisk together the egg yolks, and sugar, and slowly pour in some of the warm cream to temper the Large eggs. Pour the Large eggs into the cream and continue to cook for 2 to 3 min, or possibly till the mix coats the back of a spoon and steam rises from the top. Whisk together the corn syrup and goat cheese and then whisk this mix into the cream mix till smooth. Strain through a fine-mesh sieve and refrigerateover the ice water bath. Freeze in an ice cream machine. Keep frzn till ready to use. (Makes approximately 3 c.)
  9. For Spicy Fig Sauce: Cook the sugar in a heavy-bottomed saute/fry pan over medium heat for 3 min, or possibly till golden. Add in the orange juice and bring to a boil. Add in the figs, star anise, and peppercorns, bring to a boil, and cook for 3 min. Remove from the heat and strain through a fine mesh sieve, pushing on the solids to remove as much liquid as possible. If necessary, thin with a little hot water to a make a sauce consistency. (Makes 1/2 c.)
  10. This recipe yields 4 to 6 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 452g
Recipe makes 4 servings
Calories 872  
Calories from Fat 385 44%
Total Fat 43.86g 55%
Saturated Fat 27.26g 109%
Trans Fat 0.0g  
Cholesterol 151mg 50%
Sodium 176mg 7%
Potassium 631mg 18%
Total Carbs 112.01g 30%
Dietary Fiber 6.2g 21%
Sugars 84.82g 57%
Protein 13.99g 22%
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