How to make a delicious fig mousse
If I asked you about a food, or rather a fruit, which stands out precisely because it is tremendously characteristic of autumn, what would you answer? The khaki? The orange? Or maybe the figs? The truth is that the figs They always come hand in hand with this beautiful time of year, being usual to find them in the fig trees - and then in the markets and greengrocers - since the end of September.
As you surely know, they are characterized by a violet or purple color, with a soft flesh and somewhat rough texture, and a delicate sweet flavor that combines perfectly with other salty or less sweet foods just as delicious, such as This is the case of yogurt, cheese or gofio (the popular wheat flour or millet typical of the Canary Islands).
As far as its nutritional contribution is concerned, the truth is that it is an excellent food when it comes to reduce the symptoms of autumnal asthenia, given that it is extremely rich in B vitamins essential for the proper functioning of our nervous system. In addition, its richness in sugars helps us to enjoy the energy we need during this time of year, in which it is more common to feel apathetic, depressed and weak.
It is a delicious fruit that we can consume alone or use it to make wonderful recipes. An example is the case of Fig jam, ideal to accompany with bread or cheese. Or we could also mention the traditional fig bread, a dessert as energetic as nutritious. It can even become a wonderful folk remedy to fight constipation: figs with milk.
Fig mousse recipe
The mousse It is a dessert of French origin that is made with egg white mounted to the point of snow or whipped cream, two elements that give it its characteristic spongy consistency and its texture with tiny bubbles, hence it is also known by the name of foam.
If you like mousses and also figs we propose the ideal recipe to enjoy this autumn: an exquisite fig mousse, very easy to do at home.
Ingredients needed:
- 8 ripe and fresh figs
- 2 egg whites
- 2 sheets of gelatin
- 200 ml. of cream (to assemble)
- 2 tablespoons of sugar
- Cold water (for gelatin sheets)
Preparation of fig mousse:
First fill a bowl or bowl with cold water and soak the gelatin sheets until they have softened (5 or 10 minutes will be enough). While putting in a bucket 30 ml. of cream and heat it to the fire (or the microwave). Then add the softened gelatin sheets and mix to melt.
Wash the figs well and peel them by removing their skin. Grind the meat of the chopped figs with a blender. In a large bowl, cook the rest of the cream with half the sugar. Now, in another bowl or wide bowl, separate the yolks from the egg whites and mount the latter to the point of snow, adding the rest of the sugar.
Mix the crushed meat of the figs with the melted gelatin. Add the egg whites and stir gently. Add the whipped cream and whisk very softly so that the ingredients mix.
Pour the mousse into glasses and reserve in the fridge for the dessert to take body. Ready! If you wish you can decorate with fresh figs.
