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Hot fig mousse

Hot fig mousse

PT1H30M

1
Heat the oven to 170°C/Gas mark 3. Butter 4 ramekins and dust them with caster sugar
  • 25g of butter
  • 50g of caster sugar
2
Put the dried and fresh figs in a saucepan, add the zest of the orange, cream and scrape in the vanilla seeds
  • 350g of dried figs
  • 150g of fresh figs
  • 1/4 orange
  • 60ml of double cream
  • 1 vanilla pod
3
Stir in the arrowroot and cook on a low heat until the mixture thickens slightly. Remove from the heat and cool. Combine the mixture with the egg yolks
  • 6g of arrowroot
  • 3 eggs, separated
4
Whisk the whites in a mixer until soft peaks have formed. Add the sugar in batches while whisking to make a firm meringue
  • 3 eggs, separated
  • 40g of caster sugar
5
Fold the meringue into the fig mixture and fill the prepared ramekins. Bake for 15-20 minutes, until the soufflés have risen evenly
6
Leave to cool slightly, then serve

Ingredients

Metric

Imperial

Fig soufflé

  • 350g of dried figs, chopped
  • 150g of fresh figs, chopped
  • 1/4 orange, zested
  • 60ml of double cream
  • 1 vanilla pod, halved
  • 6g of arrowroot
  • 3 eggs, separated
  • 40g of caster sugar

Ramekins

  • 25g of butter
  • 50g of caster sugar
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Hot fig mousse

 

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