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easy &quick

Vanilla Biscuit Mousse with Port Figs

QimiQ Benefits

  • Acid, heat and alcohol stable
  • Quick and simple preparation
  • Reduces skin formation and discoloration, 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, room temperature

  • 150g

    Vanilla kipferl [small vanilla almond pastry biscuits], crumbled

  • 1

    Vanilla pod(s), pulp only

  • 50ml

    Eggnog

  • 10g

    Sugar

  • 250

    Whipping cream 36% fat

  • For the figs

  • 40g

    Sugar

  • 40ml

    Port

  • Cinnamon

  • 4g

    Corn 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, 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.
Some doughy looking food

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