For the goldrich apricot fig torte:
Preheat the oven to 350 degrees F.
Slice the apricots and dice
. Toss with the agave
nectar and form into 8 ring molds. Bake until the tarts are reduced by 1/2 and are lightly caramelized.
For the coconut caramel ice cream:
In a heavy-bottomed saute pan, melt
the 1 cup cane sugar. The key is to keep it moving until it turns a dark brown caramel
color. Cook's Note: Be careful the sugar
burns easy, so don't turn your back on it.
Add 1 cup coconut milk to the pan and whisk
to combine. Take the pan off the heat and add to a blender. Add the remaining 2 cups coconut milk
to the blender
with the caramel mixture and puree until smooth.
Place in an ice cream
machine and follow the manufacturer's instructions. After coming out of the ice cream machine allow to rest in the freezer for at least 3 hours.
Place the ring mold
in the center of the plate, loosen with a knife and remove the mold. Place a scoop of ice cream on top and finish with blueberries, shaved Macadamia nuts, and sprinkle with black lava salt.