Hot fig mousse

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.

First published in 2015
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Ingredients

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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

Equipment

  • 4 ramekins

Method

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
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
First published in 2015
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Simon Rogan has achieved incredible success during his years at the top of British cuisine, gaining three 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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