Mousse with Cremadelizia Caramelized Figs Babbi
Preparation time: 15 minutes
Portions: 3 People
Ingredients
- 12 “cat’s tongue” biscuits
- 130 g liquid cream for whipping
- 15 g icing sugar
- 2 tablespoons Greek yoghurt
- 1 sheet of gelatine (2gr)
- 2 tablespoons Cremadelizia Fichi Caramellati Babbi
- 1 handful of pecan nuts
- Redcurrants, pecan nuts, mint leaves to decorate
Preparation
- Spray non-stick cooking spray on the pans: this will allow easy removal of the cookies from the pan.
- Line the sides of the silicone moulds with the cat’s tongue biscuits.
- Place the gelatine sheet in a bowl of cold water to soften.
- Pour the cream and icing sugar into a bowl. Use an electric whisk to whip the cream until stiff. Add the yoghurt and gently fold from the bottom to the top using a wooden spoon. Add the crushed pecan nuts.
- Squeeze out the gelatine and warm up in a saucepan until it has dissolved.
- Pour the melted gelatine into the cream and Cremadelizia Fichi Caramellati Babbi and mix gently.
- Spoon the mixture into a piping bag. Pipe the cream into the cat’s tongue moulds. Refrigerate the moulds and allow to set for 2 hours in the fridge.
- Gently remove the moulds and decorate with redcurrant, mint and pecans just before serving the mousse.
Ingredients
- 12 “cat’s tongue” biscuits
- 130 g liquid cream for whipping
- 15 g icing sugar
- 2 tablespoons Greek yoghurt
- 1 sheet of gelatine (2gr)
- 2 tablespoons Cremadelizia Fichi Caramellati Babbi
- 1 handful of pecan nuts
- Redcurrants, pecan nuts, mint leaves to decorate
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