{Dessert} Baked ice cream with port wine figs and cantuccini. Super easy and really delicious.

E in dessert that overcomes a temperature difference of just 200 degrees in 10 seconds? A breeze! And honestly, you do not have to be a kitchen hero for that. Not even a bit brave. Because the whole thing is so simple that it really gets everyone. Yeah!

With a nervous eye on the upcoming family celebrations I am always looking for a dessert, which on the one hand triggers a big WOW with the loved ones, but certainly not in is driving any nervous breakdowns. And this completely relaxed recipe is already quite, very high on the hit list: Cold vanilla ice cream and crackling, full-bodied port wine figs meet crispy Cantuccini under a hot meringue. The whole thing is prepared in just 15 minutes and can be easily stored in the freezer for a few days. To serve then just get the shape from the icebox, quickly spoon over a bit of egg whites over it, into the blazing oven - and 5 minutes later you have a fantastic dessert on the table! Any questions?

Oh yes: You have to show absolutely no heroism for this dessert (as I said). But your casserole should be a pretty hard stuff and definitely not ceramic (crack hazard!). But for example made of specially hardened borosilicate glass. Extreme temperatures of -40 ° C to + 300 ° C and blatant interplay between freezer and hot flames are then no problem at all. If you want to try something really heroic again. Could be yes.

Have it delicious!

{Dessert} Baked ice cream with port wine figs and Cantuccini{Dessert} Baked ice cream with port wine figs and cantuccini. Super easy and really delicious.{Dessert} Baked ice cream with port wine figs and cantuccini. Super easy and really delicious.

And here comes the recipe for a fantastic Dessert: Baked Ice with Port Wine Figs and Cantuccini

Ingredients for 6 -8 people:

1 liter of good vanilla ice cream

1 tbsp butter and 1 tbsp sugar
200g of dried soft figs
300 ml red port wine - 1 cinnamon stick - 1 star anise
½ teaspoon ground vanilla - 1 pinch of black pepper, freshly ground

200 g cantuccini with almonds

3 egg whites
3 tablespoon powdered sugar
1 pinch of salt

Casserole dish, approx. 2 liters
possibly. Clingfilm

And this is how it works:

The figs quarter or sixths. Melt the butter in a small saucepan and fry the figs in it, sprinkle the sugar over it and caramelise briefly. Deglaze with port and add cinnamon stick, star anise, vanilla and pepper. Then simmer on medium heat until the liquid is only a finger's breadth in the pot. Then remove from the heat and let cool. Remove the cinnamon and star anise and discard.

Remove the vanilla ice cream from the freezer until it is spreadable.

Place half of the vanilla ice cream in a heat and cold resistant baking dish. Distribute the port wine figs on top. Fill in the remaining vanilla ice cream and smooth. Cover with a layer of cling film and allow to freeze in the freezer for at least 4 hours. (Or up to 3 days).

Preheat the oven to 160 degrees top/bottom heat just before serving.

Beat a stiff egg whites with egg whites, sugar and salt. Break the cantuccini into pieces.

Remove the casserole from the freezer, remove the foil and sprinkle the cantuccini.Then turn up to 180 degrees top heat and bake for another 2 minutes until the egg white gets pretty brown tips. Always keep an eye on the egg whites - otherwise it can burn quickly, depending on the oven.

Take the mold out of the oven and serve it immediately.

{Dessert} Baked ice cream with port wine figs and cantuccini GourmetGuerilla.com {Dessert} Baked ice cream with port wine figs and Cantuccini GourmetGuerilla.com

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