Fig and Custard Cake

Soak

Cut four figs and reserve

Peel the remaining ones and cut into strips

Line the bottom and sides of the mold with the fruit strips, placing them carefully on the plastic film

Place in the freezer for 30 minutes or until the fig becomes firm

Leave the ice cream at room temperature for 15 minutes or until slightly softened

Remove the mold from the freezer and line it with half of the ice cream

Cover with the reserved figs and add the remaining ice cream

Smooth the surface with a spatula and cover with plastic film

Place in the freezer until the next day

Caramel

In a pan, mix sugar with water and cook over medium heat, stirring constantly, until the sugar dissolves and caramelizes

Remove from heat and add heavy cream slowly, stirring constantly with a spoon, until a thick and homogeneous sauce forms

Add ginger and stir

Let it cool down

Fifteen minutes before serving, remove the mold from the freezer and let it sit at room temperature

Unmold onto a platter and remove the plastic film

Serve with warm caramel sauce.