Savory Parmesan Mousse with Fig and Balsamic Glaze

Instructions

1. 1

   Soak gelatin sheets in cold water for 5-10 minutes until softened. Squeeze out excess water.

   ~10 min
2. 2

   In a small saucepan, gently heat 100 ml of the heavy cream over low heat. Do not boil.

   ~5 min
3. 3

   Add the softened gelatin to the warm cream and whisk until completely dissolved. Remove from heat.

   ~2 min
4. 4

   In a large mixing bowl, whisk the remaining 150 ml of heavy cream until soft peaks form. Be careful not to over-whisk.

   ~5 min
5. 5

   Gradually fold the warm cream and gelatin mixture into the whipped cream. Then, gently fold in the grated Parmesan cheese and a pinch of black pepper until just combined.

   ~3 min
6. 6

   Pour the mousse mixture into a piping bag fitted with a star tip, or directly into serving glasses. Chill in the refrigerator for at least 30 minutes to set.

   ~30 min
7. 7

   While the mousse is setting, prepare the fig glaze. Halve the fresh figs.

8. 8

   In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle simmer and cook for about 5-7 minutes, until slightly thickened into a glaze.

   ~7 min
9. 9

   Once the mousse is set, top each serving with the glazed fig halves.

   ~1 min