Ingredients
For 10 portions
For the mousse
300g
QimiQ Whip Pastry Cream, chilled
150g
Vanilla kipferl [small vanilla almond pastry biscuits], crumbled
1
Vanilla bean, pulp only
100ml
Advocaat [Eggnog]
20g
Sugar
For the figs
80g
Sugar
80ml
Port
Cinnamon
10g
Corn flour / starch
16
Figs
Preparation
- For the mousse: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
- Add the remaining ingredients and continue to whip until the required volume has been achieved.
- Allow to chill for approx. 4 hours.
- 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.
- Use a spoon to shape dumplings out of the mousse and serve with the port figs.
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