AT A GLANCE
|01||For fig leaf ice-cream, combine milk, cream, sugar, glucose, lemon rind and vanilla seeds in a stainless-steel saucepan. Bring to the simmer then remove from heat, add fig leaves and leave to infuse for 20 minutes. Strain into a bowl, add yoghurt and whisk vigorously to incorporate. Strain again before churning in an ice-cream machine according to manufacturer’s instructions.|
|02||Next, make the meringue. Preheat oven to 70C and line an oven tray with baking paper. Whisk eggwhites until soft peaks form. Slowly add sugar and a pinch of salt, and continue whisking for another 3-5 minutes until meringue is stiff and glossy. Finally, fold though ground cloves. Tip meringue onto prepared oven tray and use a palette knife to spread it out as thinly as possible (about 3mm). Bake for 3 hours or until meringue has completely dried, and is crisp and brittle.|
|03||For the berries, place strawberries in a mixing bowl and sprinkle with icing sugar. Using a fork, crush strawberries to a pulp (do not reduce to a purée), then fold through blueberries, raspberries and shredded mint. Leave fruit to macerate for 10 minutes.|
|04||To serve, gently mix berries and divide among six bowls. Place a scoop of fig-leaf ice-cream on top. Lightly crush meringue and scatter over ice-cream, then drizzle with a few drops of balsamic vinegar.|
Note Cumulus Inc. by Andrew McConnell is published by Penguin Lantern ($59.95, hbk). This extract has been reproduced with minor GT style changes.