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.
50 g of sugar
100 g of almonds
half a lemon
teaspoon of sugar
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)
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.