Recipe: Fig Mousse (Restaurant 56)

This delicious Fig Mousse recipe is devised by Nick Bennett, Head Chef at Restaurant 56, Sudbury House Hotel.

Ingredients

• 4 leaves of bronze gelatin
• 400g fig puree
• 250ml cream, whipped
• 250g caster sugar
• 100g egg whites
• 1 lemon

Method

1) Soak the gelatin in cold water.

2) Add the sugar to a heavy-based saucepan. Mix with 3 spoons of water.

3) Transfer the egg whites and a squeeze of lemon to a kitchen mixer and place to whisk attachment on.

4) Heat the sugar over a medium heat. When it reaches 115?C, begin whisking the whites.

5) Heat the sugar to 121?c and add it slowly to the whites. Whisk until cool.

6) Heat the fig puree and add the gelatin. Cool down to 10-15?c in the fridge.

7) When cool, add the whipped cream to the puree. Weigh 200g of the meringue and fold it into the mixture.

8) Set it in a mould and refrigerate until cold and firm.

Served with Buttermilk Sorbet and Warm Gingerbread.