There are tastes that can remain impressed forever in our memory: textures, combinations and ingredients that surprise the palate and warm the heart. 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, we heartily recommend adding some edible flowers to this recipe, as our Chef suggests.
- 50 g of sugar
- 100 g of almonds
- 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)
- 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.
- Peel the figs, cut into wedges ...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.
- 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.
- 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.
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.