Shop Ingredients
Makes 0 servings75 g Angas Park dried cranberriesSorry this product is not available at your store
75 g Angas Park pitted prunesSorry this product is not available at your store
50 g Sunbeam sultanasSorry this product is not available at your store
175 ml Tawny portSorry this product is not available at your store
120 g Biscoff cookiesSorry this product is not available at your store
15 g unsalted butter, meltedSorry this product is not available at your store
700 ml creamSorry this product is not available at your store
395 ml condensed milkSorry this product is not available at your store
1 tablespoon lemon juiceSorry this product is not available at your store
75 g Sunbeam walnuts, toasted, choppedSorry this product is not available at your store
190 g Angas Park figs, quarteredSorry this product is not available at your store
250 g brown sugarSorry this product is not available at your store
Directions
- Line a 12cm x 26cm x 8cm terrine tin with plastic wrap, leaving enough to be able to cover the top completely.
- Pulse dried fruit in a food processor to roughly chop. Combine in a bowl with the port. Set aside for 2 hours.
- In a food processor blitz cookies to fine crumbs. Add melted butter and pulse to combine.
- Whisk 2 cups (500ml) cream to soft peaks. In a separate bowl, lightly beat condensed milk and lemon juice together. Fold whipped cream into condensed milk mixture, then fold in drained fruit mixture and nuts.
- Spread a third of the cream mixture over the base of the lined terrine, then top with half the biscuit mixture, then repeat again with cream mixture & biscuits. Enclose with plastic wrap, then freeze overnight.
- Place figs in a bowl, cover with boiling water, then set aside for 30 minutes.
- Combine sugar and remaining 200ml cream in a pan over low heat, stirring until sugar dissolves. Drain figs (discard liquid), add to cream mixture and simmer for 1 minute. Cool.
- To serve, invert terrine onto a serving plate and spoon over caramel figs with their syrup.