Salted Honey-Fig Mousse with Pistachio Crumble
A sophisticated Mediterranean dessert featuring a rich, velvety mousse infused with the complex flavors of salted honey and sweet figs. Topped with a crunchy, salty pistachio crumble, this dessert offers a delightful contrast of textures and a sophisticated sweet and savory profile.
Prep Time
60 min
Difficulty
Medium
Servings
6
Calories
350 kcal
Instructions
- 1
In a medium saucepan, combine the dried figs and 120 ml of water. Bring to a simmer over medium heat, then cover and cook for 15 minutes, or until the figs are very soft. Remove from heat and let cool slightly.
~15 min - 2
While the figs are cooking, bloom the gelatin by sprinkling the 2 teaspoons of gelatin powder over 30 ml of cold water in a small bowl. Let it sit for 5 minutes.
~5 min - 3
In the same saucepan (after draining any excess liquid from the figs), add the honey and 0.5 teaspoon of sea salt. Stir over low heat until the honey is warmed through. Add the softened figs to the saucepan and cook for another 5 minutes, stirring occasionally, until the mixture is slightly thickened.
~5 min - 4
Transfer the fig and honey mixture to a food processor and blend until completely smooth. Add the bloomed gelatin to the warm fig mixture and whisk until fully dissolved.
~3 min - 5
In a separate mixing bowl, whip the heavy cream with an electric mixer until medium peaks form. Gently fold about a third of the whipped cream into the fig mixture to lighten it, then fold in the remaining whipped cream until just combined. Be careful not to overmix.
~10 min - 6
Divide the mousse evenly among 6 ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
~120 min - 7
While the mousse is chilling, prepare the pistachio crumble. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
~5 min - 8
In a food processor, pulse the pistachios until coarsely chopped. Add the all-purpose flour, melted butter, granulated sugar, and a pinch of extra sea salt. Pulse until the mixture resembles coarse crumbs.
~3 min - 9
Spread the crumble mixture evenly on the prepared baking sheet. Bake for 10-12 minutes, or until golden brown and fragrant. Let cool completely.
~12 min - 10
Before serving, sprinkle the cooled pistachio crumble generously over the set fig-mousse. Serve immediately.
Tips
- For a more intense fig flavor, use dried Black Mission figs. If your figs are very dry, you may need to add a tablespoon or two of extra water in step 1.
- The pistachio crumble can be made a day in advance and stored in an airtight container at room temperature.
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