Parmesan mousse with Balsamic glaze and Figs

You may have never guessed, but Parmesan can be a delicious dessert ingredient too! Especially if paired with our Fig infused Balsamic Vinegar of Modena and Chocolate! These little treats are perfect to be made in advance, and are easy to make.

Ingredients

Serves:4

Imperial Metric

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

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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

Preparation

Imperial Metric

In a saucepan, bring the heavy cream to the boil.
Soak the gelatine sheets in cold water, squeeze it well and add it to the heavy cream. Let it melt completely. Add the ricotta, sugar and grated Parmesan, mixing well with a whisk. If too thick, add heavy cream if necessary.
Wet four single-portion pudding cups and fill them with the mousse. Let it cool in the refrigerator covered with a film for at least 6 hours.
After the time, prepare the figs and the glaze.
Line a baking sheet with parchment paper. Arrange the cleaned and halved figs, season them with the maple syrup, cover with a metal lid and cook at 360F for about ten minutes. The figs will have to soften slightly and caramelize.
Unmold the mousses on the saucers.
In a saucepan, melt chopped chocolate, cream and fig vinegar in a bain-marie.
Arrange the figs on each mousse, cover with the chocolate glaze.
Finally, decorate with pieces of chocolate.

In a saucepan, bring the cream to the boil.
Soak the isinglass in cold water, squeeze it well and add it to the cream. Let it melt completely. Add the ricotta, sugar and grated Parmesan, mixing well with a whisk. If too thick, add cream if necessary.
Wet four single-portion pudding cups and fill them with the mousse. Let it cool in the refrigerator covered with a film for at least 6 hours.
After the time, prepare the figs and the glaze.
Line a baking sheet with parchment paper. Arrange the cleaned and halved figs, season them with the maple syrup, cover with a metal lid and cook at 160° for about ten minutes. The figs will have to soften slightly and caramelize.
Unmold the mousses on the saucers.
In a saucepan, melt chopped chocolate, cream and fig vinegar in a bain-marie.
Arrange the figs on each mousse, cover with the chocolate glaze.
Finally, decorate with pieces of chocolate.

For this recipe you need

Fig Infused Balsamic Vinegar

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