Ingredients (for 8 people):
Gelatine sheets, 4
Fresh figs, 150g and few slices for decoration
Orange liqueur, 20ml
Whipping cream, 150ml
Dark chocolate, as needed
Bonini Condiment Gustoso, 150ml
For Marquise base:
Eggs, 2 plus 2 whites
Powdered sugar, 160g
Bitter cocoa, 60g
Potato flour, 200g
For ganache:
Cream, 40 ml
Dark chocolate, 60g in pastilles or chunks
Method
Marquise
Whisk the egg whites until firm together with 140 g powdered sugar; keep mixing and add the cocoa, the potato flour and, finally, the egg yolks, slightly whipped with 20 g powdered sugar. Mix all delicately.
Pour the mix on a baking sheet on the oven tray and level it with a spatula to obtain a 2-3 cm thick surface. Bake in the oven, preheated at 200°C/390°F, for 8-9 minutes. Finely dust with sugar.
Ganache
Pour the cream in a casserole and heat until boiling. Add the dark chocolate. Mix thoroughly with a wooden spoon until the chocolate is completely melted in.
Mousse
Put 2 gelatine sheets in water to soften them for a few minutes. In the meantime, peel the figs, purée them in a blender and pour the blend in a bowl. Add the gelatine, drained and dissolved in a bit of orange liqueur. Separately, whip up the cream and then blend it into the purée, mixing it in thoroughly with a whip.
Assembling
With a 3cm-diameter cookie cutter, cut 16 disks out of the marquise. Prepare a mignon patisserie mould and put it on the oven tray, covered in baking paper. Put a marquise disk in each of the mould holes. Coat with ganache and put in the freezer for 10 minutes. Take the mould out of the freezer, then, with a sac-à-poche, fill the holes with the fig and cream blend up to 1mm from the top. Put in the freezer again for 30 minutes.
In the meantime, soften in water and then drain the 2 remaining gelatine sheets. Melt them into the Bonini Condiment Gustoso. When the mousse is well set, take the mould out of the freezer and, with a spoon, pour in the gelatine and Condiment mix to fill the holes.
Put again in the freezer for about 2 hours; then take out of the mould and serve, decorating with fig slices and chunks of dark chocolate.
