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Light mousse with figs, almonds, Tuscan salami… and flowers

There are tastes that can remain impressed forever in our memory: textures, combinations and ingredients that surprise the palate and warm the heart. I don’t know if it is the chef’s creativity or the quality of the ingredients, but this recipe is one that I will never forget. It is incredible how wonderful it actually is to combine sweet figs, crunchy, caramelized almonds and Tuscan salami in a dessert. If you are looking for a romantic feel, I heartily recommend adding some edible flowers to this recipe, as our Chef suggests.

Light mousse with figs, almonds, Tuscan salami and flowers - the ingredients
Light mousse with figs, almonds, Tuscan salami and flowers - the ingredients

Ingredients

Caramelized almonds

  • 50 g of sugar
  • 100 g of almonds
Sauteed figs
  • 2 figs
  • half a lemon
  • teaspoon of sugar
  • edible flowers
Light mousse (if you have a siphon)
  • 4 slices of Tuscan salami
  • 250 g of fig jam
  • 250 g of fresh cream
Light mousse (if you don’t have a siphon)
  • 250 g of jam
  • 170 g of fresh whipped cream
  • 80 g of whipped egg whites (2 egg whites and 40 g of sugar)

Preparation

Mix the almonds with the sugar and cook over low heat, stirring constantly to avoid burning the almonds.
Mix the almonds with the sugar and cook over low heat, stirring constantly to avoid burning the almonds.
On a steel or marble table or surface, sprinkle a little butter and reverse the caramelized almonds in order to separate them.
On a steel or marble table or surface, sprinkle a little butter and reverse the caramelized almonds in order to separate them.
Peel the figs, cut into wedges...
Peel the figs, cut into wedges...
...and cook them lightly in a pan with a tablespoon of sugar and the lemon juice.
...and cook them lightly in a pan with a tablespoon of sugar and the lemon juice.
Take the Tuscan salami slices and wrap them in baking paper, flatten with a rolling pin and bake for 2 minutes in order to dry the slices.
Take the Tuscan salami slices and wrap them in baking paper, flatten with a rolling pin and bake for 2 minutes in order to dry the slices.
Make the light mousse combining the jam with the fresh cream and put the mix into the siphon.
Make the light mousse combining the jam with the fresh cream and put the mix into the siphon.
If you don’t have a siphon, first whip the cream and the eggs and then combine everything in this order: first the cream with the jam and finally the egg whites.
If you don’t have a siphon, first whip the cream and the eggs and then combine everything in this order: first the cream with the jam and finally the egg whites.
Take a glass container (a cube or a simple ice-cream bowl) and assemble the dessert in this order: the figs on the edge, the mousse, the caramelized almonds alternated with edible flowers, the crispy salami.
Take a glass container (a cube or a simple ice-cream bowl) and assemble the dessert in this order: the figs on the edge, the mousse, the caramelized almonds alternated with edible flowers, the crispy salami.
Enjoy!
Enjoy!
Cristian Santandrea Christian is the pastry chef at the Michelin-star restaurant La Tenda Rossa, in Cerbaia (near Florence), a family-run restaurant that dates back to the Seventies. Here there’s no head chef, but five chefs who work and create together, from Monday to Saturday.