Fig Mousse

Neuza Costa

10 May, 2023

With the end of summer comes the fig season.
The cheese blends perfectly with the figs, making a very fresh and smooth mousse.
If you want, you can use cream cheese instead of mascarpone cheese.
In this recipe, you can also use purple figs.

Ingredients

• 1 kg (2.2 lbs) of fresh figs
• 250 g (8.8 oz) of mascarpone cheese or spreadable cream cheese
• 400 ml (13.5 fl oz) of fresh whipping cream
• 80 g (2.8 oz) of brown sugar
• 1 teaspoon of cinnamon powder
• 80 ml (2.7 fl oz) of white Port wine
• 2 sheets of colorless gelatin
• Lemon juice

Instructions

1. 1
   Peel the figs and cut them in half.
   Place the figs in a bowl.

   Mark as done
2. 2
   After all the figs are cut, add the cinnamon, lemon juice to taste, and the Port wine.

   Mark as done
3. 3
   With a hand blender, blend everything until you have a puree.
   If you want, you can do this process in a blender.

   Mark as done
4. 4
   Soak the gelatin sheets in cold water for 5 minutes.
   After this time, drain them and put them in a bowl.
   Melt the gelatin sheets in a small pot or in the microwave at 180 ºC (350 ºF) for approximately 40 seconds.

   Mark as done
5. 5
   Meanwhile, make the rest of the mousse.
   In a bowl, put the cream and whip it until it becomes very consistent.

   Mark as done
6. 6
   While whipping, gradually add the sugar.
   Whip until the cream turns into whipped cream.

   Mark as done
7. 7
   Gradually, while whipping, add the cheese.
   Whip until you have a homogeneous cream.
   Add the gelatin to the cream and finally, the fig puree.
   Beat at a low speed until everything is well mixed.

   Mark as done
8. 8
   Put the mousse in small bowls or in a large bowl and keep it in the refrigerator until it is very fresh.

   Mark as done

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