Chocolate mousse, port figs
Figs are in season! And there’s no better way to cook them than gently roasted with port. Beautifully light chocolate mousse is the perfect accompaniment. Give this simple dessert a go!
Chocolate mousse (4 portions)
135g chocolate (72%)
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85g egg yolk
25g caster sugar
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250g egg white
60g caster sugar
Melt the chocolate over bain-marie
Whisk the egg yolks with 25g of sugar until ribbon stage.
Make a French meringue with the egg whites and 60g sugar, make sure it’s nice and stiff.
Whisk the melted chocolate into the egg yolks, followed by 1/3 of the egg white.
Gently fold in the remaining 2/3 of egg white. Place in the fridge to set.
Port figs (4 portions)
4 Figs
20g Butter
100ml Port
½ Lemon (zest)
25g Light brown sugar
Cut the figs in half, top with butter, lemon zest and sugar. Pour port over the figs and cook at 180C for 20 minutes, figs should be soft and port cooked to a syrup.
To finish
Maldon salt
70% chocolate (grated)
Toasted pistachio
Plate the mousse, top with the figs. Sprinkle all of the above to finish the dish.
