Ingredients

Figs

10g Unsalted butter

4 Fresh figs, cut in half lengthwise

150ml Fig Balsamic Vinegar

180g Castor sugar

50g Toasted hazelnuts, roughly chopped

Icing sugar, to dust

Gelato

1 Cup fresh milk

2 Cups pouring/single cream

1 Vanilla bean, split and seeds scraped

6 Egg yolks

⅔ Cup castor sugar

⅔ Cup Pukara Premium Extra Virgin Olive Oil

1g Saffron threads

Method

Figs

Melt the butter in a frying pan, then add the figs.
Sprinkle with sugar and cook for 2-3 minutes. Then add the balsamic vinegar.
Cook until the figs are soft, then remove them from the pan.
Reduce the liquid into a glaze.
Serve hot with gelato, toasted hazelnuts, and a dusting of icing sugar.

Gelato

Heat the milk, cream, and vanilla in a saucepan until hot but not boiling. Remove from heat.
In a separate bowl, whisk the egg yolks and sugar until thick and pale in color. Gradually add the hot cream mixture, whisking continuously.
Pour the mixture back into the pot, then add the olive oil and saffron. Stir over low heat for 4-5 minutes or until thickened (around 82°C). Remove from heat and allow to cool.
Pour the cooled custard into an ice cream machine and follow the manufacturer’s instructions until firm.

Without a Gelato Maker:

Pour the custard into a deep tray and place it in the freezer for 1 hour.
Every 30 minutes, remove and beat with an electric mixer. Repeat this process 3-4 times until the gelato is firm.

Serve with caramelized figs and hazelnuts.