Simon Rogan adds an exciting twist to this autumnal mousse, transforming it into a soufflé in the closing stages. A perfect fig recipe for a cold day and worthy of investing the time into creating this delicious dish.
Heat the oven to 170°C/Gas mark 3. Butter 4 ramekins and dust them with caster sugar
Put the dried and fresh figs in a saucepan, add the zest of the orange, cream and scrape in the vanilla seeds
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
Whisk the whites in a mixer until soft peaks have formed. Add the sugar in batches while whisking to make a firm meringue
Fold the meringue into the fig mixture and fill the prepared ramekins. Bake for 15-20 minutes, until the soufflés have risen evenly
Leave to cool slightly, then serve
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