Fig Mousse Recipes

FIG MOUSSE

Steps:

• Stir sour cream, figs, lemon zest and liquor together.
• Sweeten to taste with confectioner's sugar.
• Chill thoroughly.
• Whip cream to stiff peaks and add confectioner's sugar to taste.
• Gently fold the fig mixture in by quarter measures until completely blended.
• Serve immediately for mousse OR pack into a mold and freeze for frozen mousse.

FIG CAKE

Steps:

• Pre-heat oven to 375 F degress.
• In the bowl of a food processor with the paddle attachment or a stand mixer, pulse the all-purpose flour, almond flour, baking powder and salt until just combined.
• Add the eggs, 1 at a time, melted butter, honey, almond and vanilla extract, lemon juice and zest, to the almond flour mixutre and pulser until batter is just mixed.
• Butter a cast iron skillet (or am 9-inch cake pan) and pour batter in, smooth top with a spatula.
• Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and a toothpick inserted comes out clean.

QUICK FRESH FIG MOUSSE

Steps:

• For Almonds: Toast all the sliced almonds in a cast iron pan over medium to low heat. Stir occasionally until both sides of the almonds are a golden brown. Approximately 3-5 minutes. Remove from heat and pour contents into a glass bowl. Set aside. For Figs: Over a wooden cutting board cut fresh figs into fourths. Put them in a bowl and set aside. For Mousse: In a medium sized metal bowl fold the mascarpone cheese into the Greek yogurt until incorporated. Divide mousse among 6 glasses or bowls. Spoon figs atop the mousse. Generously sprinkle the toasted almonds over the figs and lastly drizzle honey over the figs and mousse until recipient says stop.