Fresh Figs with Easy Mousse and Espresso Drizzle
Servings 4
Ingredients
- 4-5 fresh fig
Mousse
- 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
Espresso sauce
- 75 ml espresso
- 3 tbsp brown sugar or white sugar
- few drops dark rum or whisky
- 2 tsp cornstarch
- 1 tbsp water
Instructions
Mousse
- 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.
Espresso sauce
- 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.
