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Hot fig mousse
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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.
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
SAVE RECIPE
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
- 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
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