Recipes

Parmesan Mousse with Balsamic Glaze and Figs

Get ready to experience the sweeter side of Parmesan with this unexpected and irresistible dessert! These festive treats are a breeze to prepare and...

Ingredients

Serves: 4

1 cups + 3 tbsp heavy cream
½ cup + 2 tbsp ricotta
¼ cup + 2 tbsp parmesan
2 tbsp sugar
2 tsp gelatine
For the figs:
4 figs
2 tbsp of maple syrup
For the glaze:
½ cup + 3 tbsp Chocolate
2 tbsp heavy cream
1 tbsp Vignoli Fig Infused Vinegar

300 g heavy cream
150 g ricotta
80 g parmesan
2 tbsp sugar
2 tsp elsatine
For the figs:
4 figs
2 tbsp of maple syrup
For the glaze:
120 g of dark chocolate
2 tbsp of heavy cream
1 tbsp Vignoli Fig Infused Vinegar

Directions

Boil heavy cream in a saucepan.
Add soaked gelatine sheets, ricotta, sugar, and grated Parmesan to the cream. Mix well and adjust consistency.
Pour mousse mixture into wet pudding cups and chill for at least 6 hours.
Cook halved figs with maple syrup in a covered metal lid for 10 mins at 360F.
Unmold mousses, top with figs, and cover with melted chocolate, cream, and fig vinegar glaze. Decorate with chocolate pieces.

Boil heavy cream in a saucepan.
Add soaked gelatine sheets, ricotta, sugar, and grated Parmesan to the cream. Mix well and adjust consistency.
Pour mousse mixture into wet pudding cups and chill for at least 6 hours.
Cook halved figs with maple syrup in a covered metal lid for 10 mins at 180° C
Unmold mousses, top with figs, and cover with melted chocolate, cream, and fig vinegar glaze. Decorate with chocolate pieces.