for the Franzipan:
4oz caster sugar
2oz plain flour
2oz ground almonds
Cream the butter and caster sugar; fold the flour, almonds and almond essence into the creamed mixture.
for the Honey Ice-Cream:
1 and a half pints of double cream
4 tablespoons honey
12 egg yolks
300g caster sugar
Boil together 1 pint of the double cream and honey. Whisk together the egg yolks and sugar. Pour the boiled cream & honey over the egg & sugar mixture. Stir in the remaining half pint of double cream. Ideally, place into an ice-cream churner machine, churn until thick.
80z puff pastry
Roll out the puff pastry to the thickness of a £1 coin and cut out 6 inch discs. Place a tablespoon of franzipan in the centre, slice 2 figs and arrange them in the shape of a fan on the top. Bake on a tray for approx 20 minutes.
Chef Nigel Stuart from Morley Hayes