Ingredients
Method
- 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.
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