Fig Parfait

Ingredients

• 0.25 l heavy cream
• 2 Eggs
• 80 g sugar
• 2 tbsp crème double
• 1 Vanilla bean
• 250 g dried fig jam (in jar)
• 100 g sugar
• 2 tbsp water

Instructions

1. 1.

   Separate the eggs; beat the whites until stiff, gradually adding sugar. Whip the cream to stiff peaks. Mix the vanilla bean seeds with the yolks until creamy, fold in crème double, then gently fold in the whipped cream and the beaten egg whites. Pour the mixture into a rectangular metal pan lined with plastic wrap and chill in the freezer for at least 3 hours. Remove from the pan, cut crosswise. Spread the fig jam on a surface, fold the ice back together and refrigerate another hour.

2. 2.

   Heat a pot, add sugar and stir until dissolved and lightly browned; pour in water while stirring and cook until the caramel dissolves.

3. 3.

   Serve portions of the ice cream on plates and drizzle with the warm caramel sauce.