Method
For the gelato, heat milk, cream, and vanilla till hot but not boiling. Remove from heat.
Place egg yolks and sugar into a bowl and mix till thick and pale in colour. Then add hot cream mixture and whisk continuously.
Pour the mixture back into your pot then add olive oil and saffron. Stir over low heat for 4-5 minutes or until thick - to be very precise up to 82c. Remove from heat and set aside to cool.
Pour the cooled custard into an ice cream machine and follow the manufacturer instruction till the ice cream is firm. If you don’t have a gelato maker, place the custard into a deep tray into the freezer for 1hr. Then every 30min take it out and beat with an electric mixer. Repeat this till gelato is firm. (3-4 times).
Melt butter into a frying pan, then add figs. Sprinkle with sugar and cook for 2-3 minutes.
Then add the balsamic vinegar. Cook until figs are soft, then remove figs and reduce the liquid into a glaze.
Serve hot with gelato and toasted hazelnuts and a dusting of icing sugar.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
For the gelato, heat milk, cream, and vanilla till hot but not boiling. Remove from heat.
Place egg yolks and sugar into a bowl and mix till thick and pale in colour. Then add hot cream mixture and whisk continuously.
Pour the mixture back into your pot then add olive oil and saffron. Stir over low heat for 4-5 minutes or until thick - to be very precise up to 82c. Remove from heat and set aside to cool.
Pour the cooled custard into an ice cream machine and follow the manufacturer instruction till the ice cream is firm. If you don’t have a gelato maker, place the custard into a deep tray into the freezer for 1hr. Then every 30min take it out and beat with an electric mixer. Repeat this till gelato is firm. (3-4 times).
Melt butter into a frying pan, then add figs. Sprinkle with sugar and cook for 2-3 minutes.
Then add the balsamic vinegar. Cook until figs are soft, then remove figs and reduce the liquid into a glaze.
Serve hot with gelato and toasted hazelnuts and a dusting of icing sugar.
