Fig Mousse Recipes

FIG MOUSSE

Fig Mousse image

Make and share this Fig Mousse recipe from Food.com.

Provided by Molly53

Categories Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup sour cream
2 1/2 cups mashed peeled figs
1 teaspoon finely grated lemon zest
3 tablespoons orange liqueur or 3 tablespoons rum
confectioners' sugar
1 cup chilled heavy cream

Steps:

Stir sour cream, figs, lemon zest and liquor together.
Sweeten to taste with confectioner's sugar.
Chill thoroughly.
Whip cream to stiff peaks and add confectioner's sugar to taste.
Gently fold the fig mixture in by quarter measures until completely blended.
Serve immediately for mousse OR pack into a mold and freeze for frozen mousse.

Nutrition Facts : Calories 164.3, Fat 17, SaturatedFat 10.6, Cholesterol 53.4, Sodium 26.6, Carbohydrate 2.1, Sugar 0.1, Protein 1.5

FIGS STUFFED WITH FOIE GRAS MOUSSE RECIPE

Figs Stuffed With Foie Gras Mousse Recipe image

Provided by á-170456

Number Of Ingredients 14

Ingredients

FOIE GRAS MOUSSE:
6 ounces grade-B or -C duck foie gras clean
2 tablespoons Cognac, Armagnac, or Sauterne
3/4 teaspoon kosher salt
Freshly-ground black pepper to taste
1 cup chicken stock
2 sprigs thyme
2 gratings nutmeg
1 tablespoon minced summer or black winter truffle (optional)
FIGS:
1 pound fresh Black Mission or green figs
2 ounces homemade foie gras mousse (above) (or, to save time, store-bought mousse)
2 teaspoons verjus (available in specialty foods stores, or 1 tspn white wine vinegar diluted with 1 tspn water)
1 tablespoon sliced almonds toasted, and finely chopped (see Note)

Steps:

Note: Preheat the oven to 375 degrees. Spread nuts on a baking sheet. Bake until brown, about 5 to 10 minutes, depending upon size. Make The Foie Gras Mousse: Combine the foie gras, Cognac, salt, and pepper in a small bowl. Refrigerate for 1 hour. Drain the foie grasmarinating liquid into a small saucepan. Add the stock and thyme. Bring to a boil, reduce heat, and simmer for 1 minute to make a poaching broth. Put the foie gras in the hot broth, cover, and turn off the heat. Poach for 5 minutes, or until the foie gras has an internal temperature of 115 degrees. Remove the foie gras from the broth. Transfer the broth to a small bowl and set over ice to cool it to room temperature. Return the foie gras to the cool liquid and refrigerate for 1 hour. Remove the foie gras from the liquid, pat dry, and puree the foie gras along with any rendered fat in a food processor until smooth. (If the mousse gets a broken, curdy look to it, add about 1 tablespoon of the poaching liquid to stabilize the emulsion.) Taste and adjust the seasoning. Add the nutmeg and truffle, if desired. Transfer the mousse to a ramekin. Refrigerate for 2 to 3 hours before serving. Make The Figs: Trim the stem end of the figs. With the tip of a serrated apple corer, a melon baller, or a grapefruit knife, cut a small round out of the bottom of each fig and reserve. Carefully scoop about one-third of the flesh from the center of each fig and reserve. In a heavy-duty mixer fitted with the paddle attachment or with a handheld mixer, beat the foie gras mousse or prepared foie gras until it is light, like a buttercream icing. Put the mousse or foie gras in a pastry bag and pipe it into the figs. Plug each fig with a reserved round piece of fig. Refrigerate for at least 1 hour or until the mousse or foie gras is firm. In a small pan, heat the reserved fig flesh with the verjus or vinegar mixture until liquefied. Press through a fine-meshed sieve to remove the seeds. To serve, cut each fig in half lengthwise and brush the cut side with the glaze. Sprinkle with the toasted almonds and serve. This recipe yields 4 to 6 servings.

CREME FRAICHE MOUSSE

Creme Fraiche Mousse image

Making the creme fraiche is easy, then the gelatin turns it into mousse. Use this with our Passion Fruit Icebox Cake.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield Makes 4 1/2 cups

Number Of Ingredients 3

Ingredients

3 cups creme fraiche
1/2 cup confectioners sugar
2 teaspoons unflavored gelatin

Steps:

Combine creme fraiche and sugar in electric mixer, and whip to stiff peaks. Don't overwhip or cream will separate.
Pour 2 tablespoons cold water into small bowl; sprinkle with gelatin. Let stand about 5 minutes. Place bowl over a small saucepan of simmering water; stir constantly until gelatin is dissolved and warm to the touch.
Slowly pour gelatin into creme fraiche; whisk. Cover with plastic, refrigerate.

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