Vanilla Biscuit Mousse with Port Figs

Desserts

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Ingredients for 10 portions
  • For the mousse
  • 300 g QimiQ Whip Pastry Cream, chilled
  • 150 g Vanilla kipferl [small vanilla almond pastry biscuits], crumbled
  • 1 Vanilla bean, pulp only
  • 100 ml Advocaat [Eggnog]
  • 20 g Sugar
  • For the figs
  • 80 g Sugar
  • 80 ml Port
  • Cinnamon
  • 10 g Corn flour / starch
  • 16 Figs
Method
1.
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).
2.
Add the remaining ingredients and continue to whip until the required volume has been achieved.
3.
Allow to chill for approx. 4 hours.
4.
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.
5.
Use a spoon to shape dumplings out of the mousse and serve with the port figs.