Mousse con Fichi Caramellati Babbi
Biscuits and Single Portion Desserts, Recipes

Mousse with Cremadelizia Caramelized Figs Babbi

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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