Hot Fig Mousse Recipe - Great British Chefs

Dessert
easy
4
1 hour 30 minutes

PT1H30M

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.

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Ingredients

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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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4 ramekins

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

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

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

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

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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Simon Rogan

Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining two Michelin stars at his flagship Cumbrian restaurant, L’Enclume, where he farms and forages all manner of unusual edibles. His highly complex, beautifully crafted dishes change as regularly as the natural world and his restaurant is one of the best in Britain.