In this transitional time of the year, what better treat than roasted fall figs with a scoop of vanilla ice cream? For the September/October 2023 magazine, the talented foodie and Instagram sensation Camille Chamignon concocted five delicious autumn-inspired recipes that are guaranteed to satisfy as summer begins fading to fall.
Growing up on the family farm, Camille’s childhood was filled with growing fruit and vegetables in the garden and cooking exquisite meals from the bounty of simple ingredients. Her mother entertained often from the kitchen of the family farm, where meals were joyful occasions.
Today, Camille is just starting out on her professional career, but cooking remains her passion. Not long ago, she started an Instagram account to share her recipes, and her entertaining videos quickly acquired a large and international fanbase.
In the September/October 2023 edition, we are pleased to present Camille’s recipes created specifically for My French Country Home. In order to try out all of Camille’s creations, you’ll have to subscribe to the magazine. If you have the magazine, you’ll find the recipes starting on page 32.
Here, we treat you to a taste of Camille’s collection: Figs Melba with Tarragon and Sumac. Be sure to scroll down to catch the poetic video of Camille in action! If you like what you see, you can follow her on Instagram here.
About 20 figs
2 sprigs of tarragon
2 tbsp of honey
2 pinches of sumac
⅘ cup (20 cl) of heavy cream
3 egg yolks
⅘ cup (20 cl) of milk
2 tbsp (30 g) of sugar
1⁄2 tbsp of cornstarch
Half of a vanilla pod, or 1⁄2 tsp vanilla extract
1 ½ cups (360 g) of vanilla ice cream
Prepare the custard. Bring the milk to a boil and add the vanilla pod, split in half lengthways, or substitute with vanilla extract. In a second saucepan, whisk together the egg yolks and sugar until the mixture whitens. Add the cornflour and stir. Gradually whisk in the milk. Place the saucepan on a low heat and whisk until the mixture thickens. It's important never to stop stirring, and to keep the heat low so as not to boil the custard or curdle the eggs. Pour the custard into a dish and allow it to cool to room temperature, then chill for at least 1 hour.
Preheat the oven to 350°F (180°C). Wash and cut the figs into 4 pieces and place them in an ovenproof dish. Add the honey, tarragon and sumac, and then a small amount of water. Mix well and bake for 25 minutes.
Pour the cream into a chilled bowl. Using an electric mixer, whip until the cream has doubled in volume.
Serve in bowls or verrines. Start with a scoop of vanilla ice cream, then spoon the whipped cream, custard and the roasted figs on top, in successive layers. Garnish with a few tarragon leaves and pour over the remaining cooking juices from the roasted figs.
Photos, videos & recipes by Camille Chamignon