Fig Clafoutis with Vanilla Ice Cream

Moisture

1

Pique four figs and reserve

Pit the remaining figs and cut them into gobs

Line the bottom and sides of the mold with the fruit gobs, arranging them carefully on the plastic wrap

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

2

Let the ice cream sit at room temperature for 15 minutes or until it becomes slightly softened

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

Cover with the reserved figs and top with the remaining ice cream

Smooth the surface with a spatula and cover with plastic wrap

Place in the freezer until the next day

Caramel

1

In a pan, mix sugar with water and place over medium heat, stirring constantly, until it starts to boil and the sugar dissolves

Stop stirring and let it simmer for 7 minutes or until it thickens slightly and caramelizes

2

Remove from heat and add heavy cream slowly, stirring constantly with a spoon, until you get a thick and homogenous sauce

Add ginger and mix

Let cool

3

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

Release onto a plate and remove the plastic wrap

Serve with warm caramel sauce.