Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Acid, heat and alcohol stable
Quick and simple preparation
Reduces skin formation and discoloration, enabling longer presentation times
15
easy
Ingredients for 6 portions
For the mousse
250
g
QimiQ Classic,
room temperature
150
g
Vanilla kipferl [small vanilla almond pastry biscuits],
crumbled
1
Vanilla pod(s),
pulp only
50
ml
Eggnog
10
g
Sugar
250
Whipping cream 36% fat
For the figs
40
g
Sugar
40
ml
Port
Cinnamon
4
g
Corn starch
8
Figs
Method
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, caramelize the sugar. Douse with the port, add the cinnamon and cook until the caramel has dissolved. Bind with the corn starch, bring back to a boil and add the figs.
