> Recipes > Mousse

Hot fig mousse

Hot fig mousse

Hot fig mousse

PT1H30M

Recipe featured on

Feastive iOS app

Why not try?

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

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Fig soufflé

Ramekins

  • 25g of butter
  • 50g of caster sugar

Comments ()

Hot fig mousse

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...