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1
Preheat the oven to 350 degrees F.
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2
To make the tuiles: In a mixer fitted with a paddle, cream the butter, sugar, and lemon zest.
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3
Add the honey and flour and mix well.
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4
Spread about 1/2 teaspoon of the batter onto a Silpat-lined or nonstick sheet pan.
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5
Use a small offset spatula to spread the tuile into a 1 3/4-inch circle.
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6
Repeat the process, making at least 18 tuiles (the extra will allow for breakage).
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7
Sprinkle the top of each tuile with a pinch of rolled oats, reserving 1/2 tablespoon for garnish.
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8
Bake for 5 minutes, or until golden brown.
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9
(The tuiles may be cut with a ring cutter after cooking for a more precise shape.)
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10
Immediately transfer the tuile to a countertop or other flat surface to cool.
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11
To prepare the figs: Cut the tops off 6 of the figs.
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12
Use a small spoon to press a cavity into each fig and dip the whole fig in the simple syrup.
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13
Fill the figs with the port.
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(If the figs have any holes in the bottoms, cut small pieces off the tops to fill the holes.)
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15
Place the filled figs on a sheetpan and bake at 350 degrees for 25 minutes, or until they have softened.
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16
Slice the remaining 6 figs in half lengthwise and then cut them crosswise into 1/4-inch thick slices.
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17
Warm the slices in the remaining simple syrup.
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18
To make the goat cheese cream: Thoroughly combine 2 tablespoons of the heavy cream with the goat cheese and granulated sugar.
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19
Whisk the remaining 1/4 cup cream until it reaches soft peaks and fold into the goat cheese mixture.
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20
To assemble, place 3 to 4 fig slices on one half of each plate.
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Place a small spoonful of the goat cheese cream on the figs and top with a tuile.
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22
Spoon another small spoonful of the cream, 3 to 4 fig slices, another tablespoon of the cream, and a tuile on top of the first stack.
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23
Build another layer with a spoon of cream, figs, another spoonful of cream, and a tuile.
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24
Place a roasted fig alongside the stacked figs and top with a quenelle of Goat Cheese Ice Cream.
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25
Spoon the Spicy Fig Sauce around the plates and sprinkle with the thyme sprigs and the remaining 1/2 tablespoon oatmeal.
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26
Goat Cheese Ice Cream: 2 cups heavy cream 1/2 cup milk 4 egg yolks 1/4 cup sugar 3 tablespoons corn syrup 4 ounces goat cheese
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27
Prepare an ice water bath.
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Bring the cream and milk to a boil.
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29
Whisk together the egg yolks, and sugar, and slowly pour in some of the hot cream to temper the eggs.
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30
Pour the eggs into the cream and continue to cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top.
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31
Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth.
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32
Strain through a fine-mesh sieve and chill over the ice water bath.
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33
Freeze in an ice cream machine.
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34
Keep frozen until ready to use.
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35
Prepare an ice water bath.
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36
Bring the cream and milk to a boil.
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37
Whisk together the egg yolks, and sugar, and slowly pour in some of the hot cream to temper the eggs.
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38
Pour the eggs into the cream and continue to cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top.
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39
Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth.
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40
Strain through a fine-mesh sieve and chill over the ice water bath.
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41
Freeze in an ice cream machine.
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42
Keep frozen until ready to use.
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43
Cook the sugar in a heavy-bottomed saute pan over medium heat for 3 minutes, or until golden brown.
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44
Add the orange juice and bring to a boil.
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45
Add the figs, star anise, and peppercorns, bring to a boil, and cook for 3 minutes.
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46
Remove from the heat and strain through a fine mesh sieve, pushing on the solids to remove as much liquid as possible.
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47
If necessary, thin with a little warm water to a make a sauce consistency.
