Quick Fresh Fig Mousse Food

FIG PRESERVES

Steps:

• Wash figs gently in cold water.
• Place in a large bowl, fill with cool water and soak for 20 minutes.
• Make a syrup by boiling the sugar and water together in a large saucepan.
• When syrup is clear and just thick, around 15 minutes add figs and lemon slices.
• Bring to a boil over high heat.
• Boil hard 1 minute.
• Lower heat and simmer for 30 minutes.
• Remove from heat.
• Carefully pour into a blender and pulse to grind figs and lemon slices.
• You may want to cook down for 10 or 15 more minutes to desired thickness.
• Ladle into clean hot sterile jars and process in a boiling water bath for 10 minutes.

FIG MOUSSE

Steps:

• Stir sour cream, figs, lemon zest and liquor together.
• Sweeten to taste with confectioner's sugar.
• Chill thoroughly.
• Whip cream to stiff peaks and add confectioner's sugar to taste.
• Gently fold the fig mixture in by quarter measures until completely blended.
• Serve immediately for mousse OR pack into a mold and freeze for frozen mousse.

QUICK FRESH FIG MOUSSE

Steps:

• For Almonds: Toast all the sliced almonds in a cast iron pan over medium to low heat. Stir occasionally until both sides of the almonds are a golden brown. Approximately 3-5 minutes. Remove from heat and pour contents into a glass bowl. Set aside. For Figs: Over a wooden cutting board cut fresh figs into fourths. Put them in a bowl and set aside. For Mousse: In a medium sized metal bowl fold the mascarpone cheese into the Greek yogurt until incorporated. Divide mousse among 6 glasses or bowls. Spoon figs atop the mousse. Generously sprinkle the toasted almonds over the figs and lastly drizzle honey over the figs and mousse until recipient says stop.

COOKED FRESH FIGS

Steps:

• Wash figs, blanch in boiling water for 30 seconds, rinse with cold water and carefully peel. Ten minutes before serving, saute gently in butter until heated through.
• To serve, arrange several figs on each plate, surrounding the sauced su-premes.

FIG SMOOTHIE

Steps:

• Place the bananas, figs, milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.

FIGS STUFFED WITH FOIE GRAS MOUSSE RECIPE

Steps:

• Note: Preheat the oven to 375 degrees. Spread nuts on a baking sheet. Bake until brown, about 5 to 10 minutes, depending upon size. Make The Foie Gras Mousse: Combine the foie gras, Cognac, salt, and pepper in a small bowl. Refrigerate for 1 hour. Drain the foie gras–marinating liquid into a small saucepan. Add the stock and thyme. Bring to a boil, reduce heat, and simmer for 1 minute to make a poaching broth. Put the foie gras in the hot broth, cover, and turn off the heat. Poach for 5 minutes, or until the foie gras has an internal temperature of 115 degrees. Remove the foie gras from the broth. Transfer the broth to a small bowl and set over ice to cool it to room temperature. Return the foie gras to the cool liquid and refrigerate for 1 hour. Remove the foie gras from the liquid, pat dry, and puree the foie gras along with any rendered fat in a food processor until smooth. (If the mousse gets a broken, curdy look to it, add about 1 tablespoon of the poaching liquid to stabilize the emulsion.) Taste and adjust the seasoning. Add the nutmeg and truffle, if desired. Transfer the mousse to a ramekin. Refrigerate for 2 to 3 hours before serving. Make The Figs: Trim the stem end of the figs. With the tip of a serrated apple corer, a melon baller, or a grapefruit knife, cut a small round out of the bottom of each fig and reserve. Carefully scoop about one-third of the flesh from the center of each fig and reserve. In a heavy-duty mixer fitted with the paddle attachment or with a handheld mixer, beat the foie gras mousse or prepared foie gras until it is light, like a buttercream icing. Put the mousse or foie gras in a pastry bag and pipe it into the figs. Plug each fig with a reserved round piece of fig. Refrigerate for at least 1 hour or until the mousse or foie gras is firm. In a small pan, heat the reserved fig flesh with the verjus or vinegar mixture until liquefied. Press through a fine-meshed sieve to remove the seeds. To serve, cut each fig in half lengthwise and brush the cut side with the glaze. Sprinkle with the toasted almonds and serve. This recipe yields 4 to 6 servings.