I adore figs, and during their short growing season here, I really try to make the most of them. I make jars and jars of Fig, Bourbon and Vanilla Bean Jam. It is one of my signature preserves now, one people always ask me for. My Fresh Fig Cake with Buttermilk Glaze is a summer favorite as well – it’s a wonderful way to incorporate figs into baking. And of course, I eat the figs on their own, maybe with a little country ham wrapped around them, sometimes then thrown on the grill.
I saw a recipe for a simple fig mousse in an old community cookbook and honestly couldn’t believe I hadn’t thought of the idea before. I tweeked and modernized the recipe a little, so it is now a very simple and refreshing summer dessert with a real touch of elegance and panache, with the added bonus that it needs to made ahead so it is ready and waiting. Figs in their natural state are so pretty, that a simple slice of pink flesh with delicate purple tinge makes an absolutely beautiful garnish on the soft pink, marbled mousse. This mouse can be served frozen, or just chilled until firm – I like equally either way. I prefer to use darker purple figs for the rich color, but if brown are all you have access to, they are delicious as well.
[yumprint-recipe id=’136′]
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