Goat Cheese Sundae

1. First, prepare the goat cheese ice cream (recipe follows).
2. Next, prepare pistachio dukkah (recipe follows).
3. Begin assembly by adding 4 pieces of the quartered, grilled fig to the waffle bowl. Next, add the goat cheese ice cream, the remaining 4 pieces of grilled fig, goat cheese crumbles, pistachio dukkah, and honey. Garnish with edible flowers and shredded filo. Serve immediately.

Goat Cheese Ice Cream Preparation:

1. In a saucepan, combine the first 5 ingredients and bring to a simmer over low heat.
2. Turn off heat and let stand for 15 minutes to allow the pea flower to steep and bring out the bright blue color.
3. Strain the mixture through a fine mesh sieve and discard the pea flowers. Return the mixture to the saucepan.
4. Bring mixture back to a simmer and add the goat cheese and whisk until cheese melts and the mixture is smooth.
5. Transfer the mixture to a bowl and refrigerate overnight.
6. Once cool, transfer the mixture to an ice cream maker and churn the ice cream to the manufacturer’s directions.
7. Transfer the churned ice cream to a freezer-safe container and store in the freezer until firm.

Pistachio Dukkah Preparation:

1. Combine all ingredients except Maldon sea salt in a skillet over medium heat. Toast until fragrant and pistachio begins to darken in color.
2. Allow to cool and add salt.
3. Store in an airtight container until needed.