Smoked Fig and Black Garlic Mousse with Candied Rosemary

Instructions

1. 1

   Soak the dried figs in warm water for 30 minutes to rehydrate. Drain thoroughly and pat dry.

   ~30 min
2. 2

   In a small saucepan, combine the sugar and water. Heat gently, stirring until the sugar dissolves. Bring to a boil and cook without stirring until it reaches 300°F (150°C) on a candy thermometer to make a caramel.

   ~15 min
3. 3

   Carefully dip the rosemary sprigs into the hot caramel to coat them. Place on parchment paper to cool and harden. Once cooled, gently crush the candied rosemary using a mortar and pestle.

   ~10 min
4. 4

   Place the rehydrated figs and black garlic cloves into a blender. Pulse until a coarse paste forms.

   ~2 min
5. 5

   In a mixing bowl, whip the heavy cream with the salt until stiff peaks form.

   ~5 min
6. 6

   Gently fold the fig and black garlic paste into the whipped cream. Stir in the orange zest.

   ~3 min
7. 7

   Line a shallow dish or small tray with parchment paper. Spoon the mousse into the dish, smoothing the top. Cover tightly with plastic wrap.

   ~2 min
8. 8

   Using a smoking gun filled with wood chips, smoke the mousse in the covered dish for approximately 10 minutes. Discard the wood chips and clean the smoking gun.

   ~10 min
9. 9

   Refrigerate the smoked mousse for at least 2 hours, or until firm.

   ~120 min
10. 10

    To serve, spoon the chilled mousse into individual serving glasses. Garnish generously with the crushed candied rosemary.

    ~1 min