I can’t claim credit for this recipe – inspiration was from this particular blog post: http://www.bojongourmet.com/2014/07/zaatar-broiled-figs-with-pecans-goat.html
Ever since I came across it a few months ago, I was desperate to try it! It was definitely worth the wait.
I made a few slight changes – my version is outlined below 🙂
First of all, I made the goat’s cheese ice-cream. I blended together goat’s cheese and 1/2 cup of coconut milk. I heated another 1/2 cup of coconut milk with some vanilla pod and 1.5 tbsp of honey in a pan. Once it was simmering, I quickly whisked in 2 egg yolks (you have to be really quick with this, or you’ll end up with scrambled eggs!). I then added the goat’s cheese mixture. Once all whisked and incorporated, I put it in the freezer. If you have an ice-cream maker – lucky you! If, like me, you don’t, you’ll have to stir/scrape it every hour or so, until it reaches a consistency you like. Mine had about 4 hours in the freezer, but was still very runny by the time we ate. If I did it again, I’d give it another 2 hours or so for it to reach the perfect ice-cream-scoop consistency (and hence be more photogenic…).
For the figs, I simply baked them at 350 F for 20 minutes, before sprinkling with my own za’atar mix and baking for another 20 minutes, until soft and oozing jam-like juices!
I topped the warm figs with a dollop of my creamy goat’s cheese mixture (because, let’s face it, it doesn’t look very ice-cream-y!) and some pomegranate arils, along with some pistachios and hazelnuts that I whizzed up with a teaspoon of hazelnut butter. You could do the whole honey-drizzle thing that the original blog post (which, in turn came from somebody else’s book) suggested, but I reckon it was sweet enough as it was.