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Fig Compote in Marsala Wine with Mascarpone Mousse Recipe
Fig Compote in Marsala Wine with Mascarpone Mousse Compote Ingredients: 18 small, ripe figs
15 fl oz (425 ml) sweet Marsala wine
1 vanilla pod
2 oz (50 g) caster sugar
1 level teaspoon arrowroot
Mousse Ingredients: 1 x 250 g tub mascarpone, at room temperature
1 x 200 ml tub fromage frais (8 per cent fat), at room temperature
2 tablespoons milk
1 level tablespoon caster sugar
1 teaspoon vanilla extract
2 level teaspoons powdered gelatine or vegetarian substitute
2 large egg whites Method: Add the fromage frais, milk, sugar, mascarpone and vanilla to a bowl and whisk till smooth.
Mix the gelatin to 1 tablespoon of cold water and add to inch of hot water in a small pan. Mix over a low heat until clear.
In another bowl whisk the egg whites to soft peaks.
Rinse the ramekins and leave to drain.
Pour the gelatine into the mascarpone mix, whisking constantly and fold in the egg white.
Pour the mouse into the ramekins, level the mixture, cover in cling film and chill overnight. To make the compote, pour the wine into a pan with the vanilla and sugar, stirring constantly over a low heat.
Once the liquid is simmering stab the figs a few times ond lower them into the pan.
Simmer stalk side up for about 20 minutes or until tender.
Remove from the liquid with a draining spoon, remove the vanilla pod and boil the liquid to further reduce.
Mix the arrowroot in a a tablespoon of water and add to the hot liquid, bring back to a simmer whilst constntly whisking.
Pour reduced liquid over the figs, leave to cool and chill till required. Turn out the mouses on plates, with 3 figs and spoon some of the juice around them. Serves 6
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Contributor's Note
This recipe was contributed to our catering forum by one of the members.
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The copyright for this content entitled "Fig Compote in Marsala Wine with Mascarpone Mousse Recipe" has been specified by the contributor as:
Public Domain
The copyright for this content has been relinquished by the author. The content may be used freely by anyone.
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