Caramelized Figs with Bitter Zabaglione and Lucano Coffee Ice Cream

Method

1. Make an incision halfway through the figs without cutting them completely. Place on a baking tray, sprinkle with brown sugar and powdered sugar, and set aside.
2. In a bowl, combine egg yolks, Canadian maple sugar, Amaro Lucano, and finely diced orange zest. Whisk off the heat, then cook over a bain-marie, being careful not to cook the egg yolk. Whisk until thickened.
3. Place the figs under the oven grill to gratin.
4. Prepare the coffee sauce: in a pan, add sugar and Lucano Coffee, let the alcohol evaporate, being careful not to caramelize.
5. In another pan, toast the sliced almonds.
6. Prepare the ice cream: take vanilla ice cream, whip it slightly, incorporate squeezed sultana raisins, mix well, and return to the fridge for a few minutes.
7. To plate: arrange the gratinated figs on the plate, place the ice cream in the center, add zabaglione, toasted almonds, a mint leaf, Lucano Coffee sauce, some orange zest as garnish, and a dusting of powdered sugar.