Methods:

1. Prepare the shortbread biscuit. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the powdered sugar and baking powder. Mix in the egg yolks a little at a time to make a soft dough. Chill for 30 minutes. Roll out the dough between two sheets of paper. Cut out 6 circles, each 5.5 cm in diameter. Transfer to a baking sheet lined with a silicone mat. Reserve in the refrigerator. Remaining dough may-be frozen for later use.
2. Prepare the almond cream. Whisk the butter until well softened and creamy. Stir in the sugar followed by the ground almonds. Whisk in the eggs. Flavor with rum. Refrigerate until required.
3. Prepare the fromage blanc ice cream. Place the water, sugar, glucose and stabilising agent in a bowl. Stir until the sugar dissolves. Add lemon juice. Whisk fromage blanc until smooth, then gradually whisk into the sugar syrup. Transfer to an ice cream machine and churn according to manufacturers instructions.
4. Wash, dry and trim figs. Cut a cross on the top of each.
5. Place almond cream in to a pastry bag. Pipe a small mound in the center of each shortbread circle. Top with a prepared fig. Pipe almond cream into the centre of each fig. Sprinkle with sliced almonds if desired. Bake in an oven preheated to 160°C for approximately 15 minutes. Cool on trays before removing from the circles.
6. To serve. Arrange a fig shortbread on a plate with a quenelle of fromage blanc and decorate with redcurrants, pistachio nuts and raspberry coulis.