Dessert with dried fig puree and mandarin mousse
A salty-sweet layer of cheese with sweet figs plus fresh mandarin mousse, were a gourmet experience for this Christmas. I take a quick note not to forget because this cake is the ideal end to a holiday dinner - it is not too heavy, but full of nice flavors.
Preparation steps
- First you prepare dried figs: soak in the juice of one tangerine, walnut and a few drops of lemon. Heat the fig jam slightly and add it. Biscuits are ground for the base. Heat the butter and milk a little in the pan, without cooking. As soon as they become liquid, add the biscuits. Dip the mass into the mold.
- For the cream, briefly mix the cream cheese and sour cream with the sugar. Try the mixture, it should be balanced salty-sweet. Spread on the substrate. Grind the figs with all the liquid, if you need to add a little more water so that the mass is not too solid but lubricating. Spoon the balls of this mixture over the cheese. * Except for 300 g of figs, I did not measure the ingredients but put it off. I used homemade fig jam without added sugar. If you use jam that is much sweeter, first try not to make it too sweet.
- For the mousse, soak the gelatin in cold water. Mix mandarin pulp with mandarin jam and sugar. Heat until very hot and remove from the heat and mix in the softened gelatin. Leave to cool. When the mixture has become lukewarm and the gelling process begins, mix the icing to be like yogurt (meaning not too firm). Mix this icing with a spatula into the tangerines. Arrange the mousse over the cheese and figs. Leave overnight or all day in the fridge to firm up. Decorate as desired, I made a garnish of homemade green jam.
