Poppy mousse with caramelized figs

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   For the mousse, reduce the poppy seeds with milk and sugar until all the liquid has evaporated. Let the mixture cool down.

2. 2

   Coarsely chop the couverture and melt over a hot water bath.

3. 3

   Whisk QimiQ smooth. Add the melted chocolate coating and poppy seed mixture and mix well Finally fold in the whipped cream Place the mousse in a bowl and chill for 2 hours

4. 4

   Caramelise the sugar in a pot. Deglaze with Marsala and cook until the sugar has dissolved. Boil down the brew until syrupy.

5. 5

   Meanwhile, wash the figs, dab dry and remove the stalk. Cut the figs into eighths lengthwise, place in a bowl and pour the syrup over them. Marinate the figs for 2 hours.

6. 6

   Cut the mousse with a tablespoon dipped in hot water and arrange on the dessert plates. Spread figs with a little marinade around each portion of mousse. Serve garnished with mint.