14 Mar 2008

Fiesta Italiana Black dried mission figs and ricotta mousse tart.

Figos e ricotta

These days I be quite busy ´cos I m remodeling my kitchen. I want to apologize if I can’t visit all your delicious blogs with the same frequency that I use to do

As I comment previously I have yet in my fridge a jar almost (now) full of preserved figs in my fridge.

As preserved figs are a little bit Greek and a little bit Italian and my husband have Italian blood running in his veins I resolved make something different with a Italian touch. Remembering the event that is hosting by Maryann and Marie, Fiesta Italiana I resolve to create something for the event. Looking in my pantry I found a pack of dried organic black mission figs .They are black to dark purple in color. When soaked they become a deep purple color. Famous for their distinctive flavor, mildly sweet. They make a tasty paste for spreads and fillings, or eat as is.

These have more flavors and are sweeter than Calymirna or Conadria Figs.

Also in my fridge I have a ricotta leftover, at the same moment that I saw I think in combine all ingredients and see what happen. The result was so good. A tasty and delicious dessert

Ricotta and figs

Black mission figs and ricotta mousse tart

For the crust

  • 1 1/2 cups oat and honey cookies crumbs
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup butter, melted

Method

In a small bowl, stir together the cookies crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.

For the mousse

· 1 cup (8 ounces) whole milk ricotta 3/4 cup (6 ounces) chilled heavy cream 1 1/2 teaspoons vanilla extract 1/2 teaspoon granulated gelatin 1/3 cup diced candied citron, orange or lemon peel 2 teaspoons finely grated lemon peel Pinch ground cardamom (optional) 1 large egg 2 large egg yolks 2 tablespoons granulated sugar Pinch fine sea salt

Method Turn the ricotta into a food processor bowl and process it until smooth. Set it aside. Soften the gelatin in 1 1/2 teaspoons cold water in a small bowl and set it aside. With an electric mixer, beat the heavy cream and vanilla until soft peaks form; refrigerate until ready to use. Toss the, lemon peel and cardamom (if using) together in a small bowl and set them aside. 2. Whisk the eggs and sugar together in the top of a double boiler or a bowl and set over a saucepan containing 1 inch of simmering water (the bowl should fit snugly.) Whisk until the egg mass is fluffy and warm, and the whisk leaves a trail, about 3 minutes. Remove the bowl from the heat, whisk in the softened gelatin and stir to dissolve. Whisk in the ricotta. Place the bowl in a larger bowl filled with ice water and whisk until the mousse is cold and beginning to set, 2 minutes

For the layer fig

100ml white dry wine

Trim stems off figs. Cut figs into 1/8-in.-thick slices and put in a large bowl. Bring 1 cups of water to a boil and pour over figs. Let sit 10 minutes. Drain and put figs in a large pot over medium-high heat with wine, 1 cup sugar, and 1/2 tsp. salt. Bring to a boil. Let cold. Drain the liquid.

Figos e ricotta5

Assembling

Pour mousse into chilled crust. .Pour a figs layer and cover with other layer of mousse, Topping with figs preserved cute in halves. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.

15 comments:

Cynthia said...

Can't wait to see the finished product - the kitchen!

Natércia said...

silvia que maravilha e tão chique adorei um beijo. Natércia;))

Marcia said...

Delicious!!!

Gloria said...

Fantàsrico y delicioso!! y las fotos preciosas!!! Gloria

Maryann said...

This dish is heavenly, Sylvia :)

Maryann said...

Don't forget to email this into us, Sylvia!

Lori Lynn said...

Looks so lovely! Great creation.

I haven't decided what to bring to the Festa...

Kevin said...

That looks so goo! Bookmarked to try.

Carmen said...

wow delicious
your photos are very beautiful

Anthony said...

I love figs but never know what to do with them. Congratulations on getting a new kitchen ... it's fun to get a new one and be able to have everything just as you like it :-)

Proud Italian Cook said...

Silvia, This is not only beautiful to look at, it sounds so delicious too! Thank you for joining us for Festa Italiana!!

The Cooking Ninja said...

wow! This is one delicious dessert.

I know what you mean. We have been busy renovating our new house too ... my in laws are so kind to help us paint the rooms when we were away on holidays. We still need to install some new windows and renovate the kitchen.

Sylvia said...
This comment has been removed by the author.
Sylvia said...

Cynthia, me too

Natercia Obrigada

Marcia e bom mesmo

Gloria gracias

Maryann Thanks and I send it

Lori lynn Yes, he event is great, you must decide quick

Kevin , let me know when you make

Carmen Thank you

Anthony , For sure is really good

Marie, you welcome I really enjoy to participate

Cooking Ninja How sweet !! I am just starting

JennDZ - The Leftover Queen said...

Oh boy Sylvia! This is right up my alley! I love it!Love it!