1 pint Raspberries or blackberries (dry pint)
1 pint Fresh figs
such as Black Mission, Kadota or Calmyrna
6 ounces Honey
4 Egg yolks
1/8 teaspoon Salt
1 pint heavy cream
Fresh mint, as needed for garnish
Servings: 4
1. Pick through the berries, but do not rinse them because water will dilute their flavor.
2. Rinse the figs and cut them in half, leaving the stem attached.
3. To make the mousse, whisk the honey, yolks and salt together in a bowl over a pan of barely simmering water. Whisk the mixture continuously for 8 minutes. After 5 minutes, the mousse will begin to thicken and the texture will become creamy. Whisk vigorously until the mousse leaves thick ribbons on its surface when poured over itself. Set aside to cool. The texture of the cooled mousse will be stiff and sticky.
4. Whisk 1 fluid ounce (30 milliliters) of cream into the mousse, working it until it loosens.
5. Whip the remaining cream until it is firm, fold it into the mousse until it is just incorporated, then whisk the two together. The texture will be light and creamy.
6. Loosely arrange the figs on a platter, sprinkle with the berries, garnish with mint and serve with the mousse.
Servings: 4
1 pint Fresh figs
such as Black Mission, Kadota or Calmyrna
6 ounces Honey
4 Egg yolks
1/8 teaspoon Salt
1 pint heavy cream
Fresh mint, as needed for garnish
Servings: 4
1. Pick through the berries, but do not rinse them because water will dilute their flavor.
2. Rinse the figs and cut them in half, leaving the stem attached.
3. To make the mousse, whisk the honey, yolks and salt together in a bowl over a pan of barely simmering water. Whisk the mixture continuously for 8 minutes. After 5 minutes, the mousse will begin to thicken and the texture will become creamy. Whisk vigorously until the mousse leaves thick ribbons on its surface when poured over itself. Set aside to cool. The texture of the cooled mousse will be stiff and sticky.
4. Whisk 1 fluid ounce (30 milliliters) of cream into the mousse, working it until it loosens.
5. Whip the remaining cream until it is firm, fold it into the mousse until it is just incorporated, then whisk the two together. The texture will be light and creamy.
6. Loosely arrange the figs on a platter, sprinkle with the berries, garnish with mint and serve with the mousse.
Servings: 4
Last edited by a moderator:
