Fig Mousse

With the end of summer comes the fig season.
The cheese blends perfectly with the figs, making a very fresh and smooth mousse.
If you want, you can use cream cheese instead of mascarpone cheese.
In this recipe, you can also use purple figs.

Neuza Costa

10 May, 2023

Ingredients:

• 1 kg (2.2 lbs) of fresh figs
• 250 g (8.8 oz) of mascarpone cheese or spreadable cream cheese
• 400 ml (13.5 fl oz) of fresh whipping cream
• 80 g (2.8 oz) of brown sugar
• 1 teaspoon of cinnamon powder
• 80 ml (2.7 fl oz) of white Port wine
• 2 sheets of colorless gelatin
• Lemon juice

Instructions:

1. Peel the figs and cut them in half.
   Place the figs in a bowl.
2. After all the figs are cut, add the cinnamon, lemon juice to taste, and the Port wine.
3. With a hand blender, blend everything until you have a puree.
   If you want, you can do this process in a blender.
4. Soak the gelatin sheets in cold water for 5 minutes.
   After this time, drain them and put them in a bowl.
   Melt the gelatin sheets in a small pot or in the microwave at 180 ºC (350 ºF) for approximately 40 seconds.
5. Meanwhile, make the rest of the mousse.
   In a bowl, put the cream and whip it until it becomes very consistent.
6. While whipping, gradually add the sugar.
   Whip until the cream turns into whipped cream.
7. Gradually, while whipping, add the cheese.
   Whip until you have a homogeneous cream.
   Add the gelatin to the cream and finally, the fig puree.
   Beat at a low speed until everything is well mixed.
8. Put the mousse in small bowls or in a large bowl and keep it in the refrigerator until it is very fresh.

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The IntenseFlavour team wishes you a bon appetit!