FIGS VENDOME

Ingredients :

1 quart vanilla ice cream

16 -20 fresh figs, peeled and halved lengthwise

1 recipe of zabaglione

Zabaglione:

6 egg yolks, slightly beaten

1 cup of sugar

1 teaspoon cornstarch diluted in cold water

1 cup white wine or port

1 tablespoon rum or Kirsch (optional)

Preparation:

Alternate layers of figs and ice cream (top layer must be figs) in a deep serving dish.
Cover with Zabaglione sauce and serve remaining sauce separate, in a sauceboat.

Zabaglione:
Place sugar, egg yolks and diluted cornstarch in a double boiler saucepan. Cook over simmering, not boiling water, while whisking, until mixture is foamy. Continue whisking while adding gradually wine or port. Continue whisking until mixture thickens and covers the back of a spoon. Remove from the heat and stir in, if desired, rum or Kirsch. Transfer sauce to a bowl and cool over a bowl with ice cubes. Continue whisking while sauce is cooling.

6 servings

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