Fresh fig mousse
I adore figs, and during their short growing season here, I really try to make the most of them. My is a summer favorite as well 鈥� it鈥檚 a wonderful way to incorporate figs into baking. And of course, I eat the figs on their own, maybe with a little country ham wrapped around them, sometimes then thrown on the grill.
I saw a recipe for a simple fig mousse in an old community cookbook and honestly couldn鈥檛 believe I hadn鈥檛 thought of the idea before. I tweeked and modernized the recipe a little, so it is now a very simple and refreshing summer dessert with a real touch of elegance and panache, with the added bonus that it needs to made ahead so it is ready and waiting.
Figs in their natural state are so pretty, that a simple slice of pink flesh with delicate purple tinge makes an absolutely beautiful garnish on the soft pink, marbled mousse. This mouse can be served frozen, or just chilled until firm 鈥� I like equally either way. I prefer to use darker purple figs for the rich color, but if brown are all you have access to, they are delicious as well.
Fresh fig mousse
Serves 6
1 cup halved fresh figs (about 8) plus more for garnish
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup confectioners鈥� sugar
1 cup heavy cream
1. Place the fig pieces, lemon juice, vanilla and powdered sugar in a blender and puree until smooth, scraping down the sides of the carafe as needed.
2. Whip the cream in an electric mixer until it forms stiff peaks. Gently fold the puree into the cream a little at a time, making sure the cream and puree are combined. Spoon the mousse into eight small or six larger glass bowls or ramekins and smooth the tops.
3. You can freeze the mousse, each covered with plastic wrap, for up to two days and serve frozen or slightly softened, or you can cover the dishes with plastic wrap and chill in the refrigerator until firm, about 4 hours or up to one day ahead.
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