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To prepare figs: Remove stems and bottoms.
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Slice figs in quarters.
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3
Boil water and sugar.
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Toss figs in sugar syrup.
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5
To prepare nuts: Chop walnuts between rough and fine.
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6
Hot the honey without boiling, and toss the nuts in it.
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Season with salt to taste.
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Make sure to add in sufficient salt, that is important to balance sweetness.
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9
Set aside.
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10
To prepare ice cream: Make an ice bath (ice, water, about 1/4 c. salt) in a large metal mixing bowl.
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11
Set aside.
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12
Mix chevre and corn syrup.
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13
Heat lowfat milk, cream and sugar in saucepan over medium heat till sugar has dissolved.
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14
Separate Large eggs.
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Set aside whites for another recipe.
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16
Whisk about 1 c. warm cream mix into egg yolks.
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Add in yolks to saucepan with remaining warm cream; cook over medium heat till custard is thick sufficient to coat the back of a spoon.
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Turn off heat.
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Add in chevre and corn syrup.
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Strain custard with a chinois or possibly a very fine sieve.
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Then swirl custard, but do not push it through, into a mixing bowl which's smaller than the ice bath.
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Nest smaller bowl in ice bath, stirring occasionally till mix cools so it cools proportionately.
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This may take 15 min.
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Freeze custard in an ice cream machine.
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To prepare sauce: Cook raspberries in water over medium heat, about 5 min.
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Add in sugar and lemon juice to taste.
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To serve: Toast honey-coated nuts in 450-degree oven till golden, 4-5 min.
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28
Drizzle raspberry sauce on a plate.
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Place a 3 inch diameter cookie cutter in center of plate to use as a mold.
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Pack cutter firmly with sliced figs, about 1 1/2 inch up the cutter.
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Top figs with about 1/2 inch of honey-nut mix and let stand for several min.
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32
Remove cookie cutter.
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Add in scoop of ice cream on side and serve.
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Note: Use a high-quality chevre.
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35
Montrachet works well.
