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
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
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
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.
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.