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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="utf-8">
<meta http-equiv="X-UA-Compatible" content="IE=edge">
<title>Chocolate Pizza</title>
<meta name="description" content="">
<meta name="viewport" content="width=device-width, initial-scale=1">
<link rel="stylesheet" href="css/reset.css">
<link rel="stylesheet" href="css/styles.css">
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<body>
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<main>
<div class="header1">
<h1>
</h2>Chocolate Pizza</h1>
</div>
<div class="date">
<p>POSTED ON 15 DEC 2013 / Desserts</p>
</div>
<div class="mainImage"><img src="Images/choco-pizza.png" alt="icons"></div>
<div class="p">
<p>For the fig-swirl: Melt butter over medium heat in a saucepan. Add brown sugar and stir to dissolve. Halve all
of the figs and toss in the saucepan with water and lemon juice. Cook over medium heat, stirring frequently,
until you have a chunky-jammy mixture. Add salt with one or two stirs, set aside and let cool completely. <br>
Ice Cream: In a small pot over medium heat, combine milkk, and granulated sugar until sugar is completely
dissolved and the milk is just barely lukewarm. Whisk in the egg yolks. Set mixture in the fridge and wait until
the fig mixture is cooled. <br> Using an ice cream machine, pour the liquids into the frozen basin and process
according to manufacturer instructions, i.e., let spin and thicken for 20 minutes before adding mascarpone, fig
jam mixture, and the nuts. Continue to process for +/- 10 minutes. Pour semi-frozen mixture into a pyrex dish or
glass tupperware. Freeze for at least two hours before serving. </p>
</div>
<div class="note">
<ul>
<li>1 1/2 cups milk</li>
<li>1/2 cup mascarpone</li>
<li>1/2 tsp pink salt</li>
<li>1 lb Black Mission Figs</li>
<li>1/2 cup brown sugar</li>
<li>2-4 tbsp water</li>
<li>1 1/2 cups heavy cream</li>
<li>1/3 granulated sugar</li>
<li>2 egg yolks</li>
<li>1 lemon, juiced</li>
<li>2 tbsp butter</li>
<li>1 cup honey roasted pecans, roughly chopped</li>
</ul>
</div>
<p class="line2">
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</p>
<div class="van">
<img src="Images/van-pic.png">
</div>
<p class="name">Vanessa Stevenson</p>
<p class="finalp">Food enthusiast, photography fan. Add a pinch of raw foodism and that's pretty much who I am.</p>
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