INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees F.
To make the tuiles:
In a mixer fitted with a paddle, cream the butter, sugar, and lemon
zest. Add the honey and flour and mix well. Spread about 1/2 teaspoon
of the batter onto a Silpat-lined or nonstick sheet pan. Use a small
offset spatula to spread the tuile into a 1 3/4-inch circle. Repeat
the process, making at least 18 tuiles (the extra will allow for
breakage). Sprinkle the top of each tuile with a pinch of rolled
oats, reserving 1/2 tablespoon for garnish. Bake for 5 minutes, or
until golden brown. (The tuiles may be cut with a ring cutter after
cooking for a more precise shape.) Immediately transfer the tuile to
a countertop or other flat surface to cool.
To prepare the figs:
Cut the tops off 6 of the figs. Use a small spoon to press a cavity
into each fig and dip the whole fig in the simple syrup. Fill the
figs with the port. (If the figs have any holes in the bottoms, cut
small pieces off the tops to fill the holes.) Place the filled figs
on a sheetpan and bake at 350 degrees for 25 minutes, or until they
have softened. Slice the remaining 6 figs in half lengthwise and then
cut them crosswise into 1/4-inch thick slices. Warm the slices in the
remaining simple syrup.
To make the goat cheese cream:
Thoroughly combine 2 tablespoons of the heavy cream with the goat
cheese and granulated sugar. Whisk the remaining 1/4 cup cream until
it reaches soft peaks and fold into the goat cheese mixture.
To assemble, place 3 to 4 fig slices on one half of each plate. Place
a small spoonful of the goat cheese cream on the figs and top with a
tuile. 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. Build another layer with a spoon of cream, figs, another
spoonful of cream, and a tuile. Place a roasted fig alongside the
stacked figs and top with a quenelle of Goat Cheese Ice Cream. Spoon
the Spicy Fig Sauce around the plates and sprinkle with the thyme
sprigs and the remaining 1/2 tablespoon oatmeal.
Converted by MC_Buster.
Per serving: 1584 Calories (kcal); 59g Total Fat; (31% calories from
fat); 13g Protein; 270g Carbohydrate; 184mg Cholesterol; 49mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 7 Fruit;
11 1/2 Fat; 7 1/2 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C42
Converted by MM_Buster v2.0n.

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