This is a gloriously old fashioned and deliciously fruity dessert, which suits the summer weather we’ve been enjoying perfectly. If you’re watching Wimbledon this year you can’t beat the combination of strawberries and cream, either.
You can also make this without the ice cream and ginger biscuits for a simpler version of just the fruit, fig puree, almonds and whipped cream, so you can leave these out if you would prefer something slightly less sweet and with fewer ingredients.
I use this recipe for the ginger biscuits, but you can also buy them if you are pushed for time. If you are making this for a coeliac make sure the ice cream and biscuits that you use are certified as gluten-free.
Lightly dry-toast your almonds in a non-stick frying pan over a medium heat for around 5 minutes, until they start to colour but not burn. Remove from the heat and set to one side.
In a blender, blitz three of the figs and the elderflower cordial into a puree. Taste, and add more elderflower if you think it needs a drop more (I use our homemade one which is quite strong so only a little is needed, but flavour strength can vary from brand to brand).
Slice the remaining fig and the strawberries into slices.
In a medium size mixing bowl, whip the cream until it forms soft peaks using an electric hand whisk. Grate over the top with ground vanilla bean.
In tall glasses, layer the cream, ice cream, fig puree, sliced fruit, almonds and ginger biscuit crumbs and repeat, until the glasses are full. Garnish with fruit and a sprinkling of almonds.
These should be eaten on the day of making and served immediately.