John Myers
Almond Mousse with Figs in Tobacco Sauce
The perfect almond mousse with figs in tobacco sauce recipe with a picture and simple step-by-step instructions.
- 50 g Almond butter white
- 150 ml Milk
- 1 Pc. Tonka bean
- 4 leaf Gelatin
- 1 g Egg
- 2 Pc. Egg yolk
- 50 g Sugar
- 320 ml Whipped cream
- 5 Pc. Figs
- 65 g Sugar
- 125 ml White wine
- 190 ml Port white
- 2,5 tsp Pipe tobacco
- 2,5 tsp Food starch
- Heat the almond butter and milk, remove from the hob. Cut the tonka bean into pieces and let it steep in the almond milk for 1 hour.
- Peel and quarter the figs. Caramelize sugar until golden brown, deglaze with wine and cook over a mild heat until the caramel has dissolved. Add the port wine, bring to the boil and let it boil briefly. Pour the stock over the figs and leave to stand overnight, covered.
- Soak gelatine in cold water. Egg, egg yolk and sugar in a beater. Pour the almond milk through a sieve. Remove tonka bean. Beat everything over a hot water bath with a hand mixer for 10 minutes until thick and creamy. Squeeze out the gelatine and dissolve it in the cream. Chill the mass.
- Whip the cream until stiff and chill. When the cream begins to gel at the edge, fold in the cream in portions. Spread the cream over 5 glasses and cover and chill for at least 4 hours – better overnight.
- Remove the figs from the stock and set aside, covered. Bring the brew to the boil. Add tobacco and let it steep for a maximum of 10 seconds. Immediately pour the stock through a sieve and bring to the boil. Mix the starch with 2 tablespoons of cold water, stir into the stock, bring to the boil and simmer briefly. Let it cool down, but don’t put it in the cold.
- Arrange the figs with 2-3 tbsp tobacco sauce on the mousse. Serve the remaining sauce separately.
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