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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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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
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.
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Hot fig mousse
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