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Fig and Walnut Mousse Cubes

These delightful Fig and Walnut Mousse Cubes feature a creamy mousse enveloping a sweet fig insert, perfect for sharing with loved ones or enjoying after a long day.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 6 hours
Servings: 12 cubes
Course: Dessert, Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Fig Insert
  • 300 g fresh or frozen figs
  • 50 g sugar
  • 1 teaspoon lemon juice
  • 3 sheets gelatin softened in cold water
For the Base
  • 80 g mixed walnuts
  • 80 g crushed speculoos biscuits substitutable with graham crackers
  • 60 g melted butter
  • 1 tablespoon honey
For the Mousse
  • 300 ml cold full cream
  • 40 g icing sugar
  • 2 sheets gelatin softened in warm water
For the Glaze
  • 150 g sugar
  • 60 ml water
  • 100 ml full cream
  • 100 g white baking chocolate
  • 2 sheets gelatin
For Decoration
  • 50 ml full cream for decoration
  • 1 teaspoon icing sugar for decoration

Method
 

Preparation of Fig Insert
  1. Soften 3 sheets of gelatin in cold water for about 10 minutes.
  2. Combine figs, sugar, and lemon juice in a pot and bring to a gentle bubble.
  3. Blend the mixture until smooth, mix in the squeezed gelatin, and pour into a mold.
  4. Let it freeze for about 2 hours until firm.
Making the Base
  1. Mix together walnuts, crushed speculoos biscuits, melted butter, and honey in a bowl until crumbly.
  2. Press this mixture into molds and refrigerate for 30 minutes to set.
Preparing the Mousse
  1. Soften 2 sheets of gelatin in warm water.
  2. Whip cold cream with icing sugar until soft peaks form.
  3. Melt gelatin into lukewarm cream, stir in vanilla, and gently fold into whipped cream.
Layering the Mousse Cubes
  1. Pipe some mousse onto chilled bases, then place frozen fig squares in the center.
  2. Cover with more mousse, smoothing it out before returning to the freezer for at least 6 hours.
Making the Glaze
  1. Soften the last 2 sheets of gelatin.
  2. Cook sugar and water until it reaches 116°C, then stir in cream.
  3. Pour over white chocolate, add gelatin, and blend until smooth; allow to cool to 35°C.
Serving
  1. Gently unmold the cubes and drizzle glaze over each one, letting it set for about 5 minutes.
  2. Top each cube with whipped cream, fresh figs, and walnut kernels.

Notes

If speculoos biscuits aren't available, graham crackers can be a lovely substitute. Don’t rush the chilling times for the mousse to achieve its airy texture. Store leftovers in an airtight container in the freezer for up to a month.