Saffron Honey Feta Mousse with Candied Pistachios and Fig Reduction

Instructions

1. 1

   Steep saffron threads in 2 tablespoons of hot water for 10 minutes.

   ~10 min
2. 2

   In a stand mixer bowl, combine feta cheese and saffron-infused water. Whip on medium speed until smooth.

   ~5 min
3. 3

   In a separate bowl, whip heavy cream until stiff peaks form.

   ~7 min
4. 4

   Gently fold the whipped cream into the feta mixture along with honey. Be careful not to overmix.

   ~3 min
5. 5

   Transfer the mousse to a piping bag fitted with a star tip. Refrigerate for at least 1 hour to set.

   ~60 min
6. 6

   Meanwhile, prepare the candied pistachios. In a small saucepan, combine sugar and 30ml water. Heat until sugar dissolves and boils for 2 minutes.

   ~5 min
7. 7

   Add pistachios to the sugar syrup and stir constantly for 3-5 minutes until they are coated and caramelized. Be cautious as sugar is very hot.

   ~5 min
8. 8

   Spread the candied pistachios on parchment paper to cool and harden. Once cooled, roughly chop them.

   ~10 min
9. 9

   For the fig reduction, combine dried figs, balsamic vinegar, and 60ml water in a small saucepan. Simmer over low heat for 15-20 minutes until figs are very soft and the liquid has reduced to a syrupy consistency.

   ~20 min
10. 10

    Transfer the fig mixture to a food processor and blend until smooth. Stir in lemon zest.

    ~2 min
11. 11

    To serve, pipe the feta mousse into individual serving glasses. Drizzle generously with the fig reduction and sprinkle with candied pistachios.

    ~5 min