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One recipe to another, the white chocolate mousse varies greatly in its applications. At the bottom of the glass, put some chocolate, crushed shortbread, and all washed down with fruit syrup. The white chocolate mousse alternates with figs previously oven-roasted with saffron. Flavors blend warm and enchanting chocolate, figs, and saffron perfumes.
Preparation time: 30 minutes
Cooking time: 30 minutes
Resting time: 6 hours
Ingredients list for Chocolate Mousse Recipe
Serves 6:
- 7 ounces (40 cl) of cream
- 1 packet of cream fix
- 15 figs
- 1/2 cup (70 g) powdered sugar
- A dose of saffron pistil
- 1/2 lb (300 g) white chocolate
- 12 chocolate shortbread biscuits
- 6 tbsp fruit syrup
- Butter
Preparation
Chop the chocolate and melt it gently in a water bath with 2 tablespoons of warm water. Smooth it with a spatula and pour into another container. In a food processor, beat the cream very firmly and add the packet of cream fix at the end.
Gradually add the cream into the melted chocolate and mix gently with a spatula. Refrigerate for at least 6 hours.
Incise the figs from the tip down to open them in 4, without slicing them entirely. Put the figs in a gratin dish with butter. Sprinkle the inside of the figs with sugar and saffron. Bake at 360°F (180°c) for 30 minutes. Remove and let cool.
Using a rolling pin, crush the biscuits. Spoon it into glasses and sprinkle each with a tablespoon of fruit syrup. Alternate layers of white chocolate mousse and chopped figs. To style the verrine dessert, garnish with a few saffron threads or bits of figs.
White Chocolate Mousse with Figs & Shortbread Biscuits
Tell us what you think of this recipe.
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(Image Nina L. Palmer)
Chocolate Mousse Recipe
Today, we'll prepare a nice white chocolate mousse and Fig Layered Dessert.
- 7 ounces (40 cl) of cream
- 1 packet of cream fix
- 15 figs
- 1/2 cup (70 g) powdered sugar
- A dose of saffron pistil
- 1/2 lb (300 g) white chocolate
- 12 chocolate shortbread biscuits
- 6 tbsp fruit syrup
- Butter
Instructions
- Chop the chocolate and melt it gently in a water bath with 2 tablespoons of warm water. Smooth it with a spatula and pour into another container. In a food processor, beat the cream very firmly and add the packet of cream fix at the end.
- Gradually add the cream into the melted chocolate and mix gently with a spatula. Refrigerate for at least 6 hours.
- Incise the figs from the tip down to open them in 4, without slicing them entirely. Put the figs in a gratin dish with butter. Sprinkle the inside of the figs with sugar and saffron. Bake at 360°F (180°c) for 30 minutes. Remove and let cool.
- Using a rolling pin, crush the biscuits. Spoon it into glasses and sprinkle each with a tablespoon of fruit syrup. Alternate layers of white chocolate mousse and chopped figs. To style the verrine dessert, garnish with a few saffron threads or bits of figs.
- White Chocolate Mousse with Figs & Shortbread Biscuits
- Tell us what you think of this recipe.
- Did you modify it? Would you make it again?
Did you make this recipe?
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Figs Informations and Benefits — How to Cook Figs — Ingredient questions — Eatwell101
2012-11-27 11:53:17
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