Fresh Figs with Parmigiano Reggiano Cream and Marsala Wine Sauce

  • For Marsala Wine Sauce:
  • 5 cl Marsala wine
  • 50 g sugar
  • 1 dl water
  • For Ice-cream and Presentation:
  • 100 g Parmigiano Reggiano cheese
  • 300 g liquid milk cream
  • 3 egg yolks
  • 4 figs

Caramelise the sugar, add the Marsala wine, let it evaporate, then add water. Cook until the sauce reaches the right thickness. Separately, bring the milk cream to a boil and add the freshly grated Parmigiano Reggiano cheese. Stir when still on the flame, then put in a blender. Whip the egg yolks to a froth, pour into the hot Parmigiano Reggiano cream and blend until thick. Let the mix cool, whip the cream in the blender and freeze for 12 hours.