Ingredients
For 10 portions
For the mousse
300g
QimiQ Whip, chilled
150g
Vanilla kipferl [small vanilla almond pastry biscuits], crumbled
1
Vanilla pod(s), pulp only
100ml
Eggnog
20g
Sugar
For the figs
80g
Sugar
80ml
Port
Cinnamon
10g
Corn 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: 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.
- Use a spoon to shape dumplings out of the mousse and serve with the port figs.
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