Fig Mousse

Here’s a delicious recipe for a fig mousse, a creamy and refined dessert that celebrates the sweet taste of this fruit. Fig mousse is a fairly simple preparation that can make a great impression at the end of a meal or as a spoon dessert for a special occasion.

Ingredients

• 300 g of ripe fresh figs
• 200 ml of fresh cream for desserts
• 2 sheets of gelatin (or agar-agar if you prefer a vegetarian option)
• 50 g of granulated sugar (adjust the amount depending on the sweetness of the figs)
• The juice of 1/2 lemon

Preparation

1. Start by placing the gelatin sheets in a dish with cold water to soften them (if you are using agar-agar, follow the instructions on the package).
2. Wash the figs, dry them, peel them and cut them into small pieces. Put the figs in a saucepan with the sugar and lemon juice. Cook over low heat for about 10 minutes or until you have a compote.
3. Once ready, remove from the heat and blend the figs with an immersion blender to obtain a smooth purée.
4. Squeeze the water from the softened gelatin and add it to the warm fig purée, stirring well until completely dissolved. Let the purée cool to room temperature.
5. In the meantime, whip the fresh cream until it is firm but not too stiff.
6. Gently fold the whipped cream into the now-cooled fig purée, being careful not to deflate the mixture.
7. Pour the mousse into small glasses or a large bowl and let it rest in the refrigerator for at least 3 hours, until the mousse has set.
8. Serve the fresh fig mousse, perhaps decorated with some fig slices or fresh mint.

Curiosity

Figs are ancient fruits, rich in history and legend. In the Greek and Roman world, they were highly valued and were used not only as food but also in ceremonial contexts. The mousse we have made is a delicious way to appreciate their sweet flavor and rich texture.

I suggest pairing this dessert with a sweet wine, perhaps a Passito di Pantelleria, to further enhance the taste of the figs. Enjoy your meal!