How have you been spending at the beginning of fall? It’s been nice weather in Tokyo. And luckily there are two national holidays in September, which means we have there days off for two weeks in a low. On last weekend, Senior Citizen’s Day,we invited my parents and having nice time eating classic Japanese curry made by my husband, which I’m planning to share the recipe on this site one day! At that time my parents brought me a lot of figs, because it’s my favorite fruit when I was little. Now I’m not as obsessed as before. But you know, parents tend to keep buying the same thing, once children say favorites even if it’s long time ago. I still like fig though, and I’m glad to have my parents love. So, anyway I made a simple dessert to consume fig on my hands.
It’s topped with very easy and delicious mousse and espresso sauce. Only 20 minutes needed for working time. The mousse made with ready made crème caramel and whipping cream. This is my short cut recipe to add rich taste into cream. It also goes well with cream cheese or mascarpone to combine with crème caramel. To drizzle the simple espresso sauce, taste becomes like tiramisu. I hope you love this quick-rich cream as much as I do!
Fresh Figs with Easy Mousse and Espresso Drizzle
- 4-5 fresh fig
- 100 ml whipping cream or heavy cream
- 100 g (1 pack) crème caramel
- 1 tbsp brown sugar or white sugar
- 1 tsp (3 g) unflavored gelatin powder
- 1 tbsp water
- 75 ml espresso
- 3 tbsp brown sugar or white sugar
- few drops dark rum or whisky
- 2 tsp cornstarch
- 1 tbsp water
- Place the 1 tbsp of water in a small dish, and sprinkle with the gelatin powder, then set aside.
- Beat the whipping cream with the sugar until firm peak with the electric hand blender.
- Place the crème caramel in a different bowl and beat until smooth with the same electric blender.
- Combine the crème caramel and whipped cream. Then taste it, add more sugar if needed.
- Microwave the swelled gelatin about 30 seconds until hot, but not boiling. Remove the gelatin mixture from the microwave and stir until clear and completely dissolved.
- Fold the gelatin mixture into the cream mixture, while whisking vigorously until well combined.
- Pour the mixture in container and put it in the fridge for about 3 hours.
- Spoon the mousse and serve the fresh figs.
- Place the corn starch and the water in a small bowl, and dissolve to make the water starch.
- Pour the espresso and the sugar in small pan and bring to simmer.
- Pour the water starch and bring to high heat, then whisk until thickened.
- Remove the heat and add few drops of the dark rum, then pour the small dish. Let it cool to room temperature and put in the fridge.
- Drizzle over figs and the mousse.