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easy &quick

Vanilla Biscuit Mousse with Port Figs

QimiQ Benefits

  • Acid, heat and alcohol stable
  • Quick and easy preparation
  • Reduces skin formation and discolouration, enabling longer presentation times

Minutes

15

Difficulty

easy

Vanilla Biscuit Mousse with Port Figs
Vanilla Biscuit Mousse with Port Figs

Ingredients

For 6 portions

  • For the mousse

  • 250g

    QimiQ Classic, unchilled

  • 150g

    Vanilla kipferl [small vanilla almond pastry biscuits], crumbled

  • 1

    Vanilla bean, pulp only

  • 50ml

    Advocaat [Eggnog]

  • 10g

    Sugar

  • 250

    Whipping cream 36 % fat

  • For the figs

  • 40g

    Sugar

  • 40ml

    Port

  • Cinnamon

  • 4g

    Corn flour / starch

  • 8

    Figs

Preparation

  1. For the mousse: whisk the unchilled QimiQ Classic smooth. Add the vanilla crumbs, vanilla, Advocaat and sugar. Fold in the whipped cream.
  2. Allow to chill for approx. 4 hours.
  3. For the figs, caramelise the sugar. Douse with the port, add the cinnamon and cook until the caramel has dissolved. Bind with the corn flour, bring back to the boil and add the figs.
Some doughy looking food

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