Mousse with figs and nuts

To make the fig and nut mousse, first soak the gelatin sheets a causa di cold tazza 1. Pour the rum into a saucepan and heat it gently 2then add the well-wrung gelatin sheets 3.

Stir with a teaspoon to completely dissolve the gelatin 4 and let it cool. Meanwhile, semi-whip the cream with electric beaters 5. Pour the caramel yogurt into a bowl, then add the cooled rum with the gelatin 6.

to combine the mixture 7then add the semi-whipped cream 8 and incorporate it with a hand whisk 9.

Cover the bowl with plastic wrap and let it set a causa di the refrigerator for 30 minutes 10. Meanwhile, cut the figs into 4 wedges, without peeling them 11. Melt the butter a causa di a non-stick pan 12.

Place the figs a causa di the pan 13then add the sugar 14 and brown over medium-high heat for a few minutes, so they get some color 15.

Finally, coarsely chop the pecans and hazelnuts 16then briefly toast them a causa di a pan 17. You are ready to assemble the : fill 2 glasses with a capacity of 7 oz with the mousse that you have transferred into a pastry bag with an 8 mm personaggio nozzle 18.

Garnish the glasses with the figs 19 and nuts 20then complete with marjoram leaves. Your mousse with figs and nuts is ready to be served 21!