We’re savouring the last of our figs in this delicate, fragrant mousse. My husband decided that 346 pots of jam was probably jam enough to last until next year . Not a moment too soon if you ask me – I’ve been able to reclaim my kitchen.
Ingredients (serves 8)
1 cup greek yoghurt
3 cups pureed peeled figs
1 teaspoon finely grated lemon zest
1 teaspoon of grated ginger (optional)
1 tablespoon rum
1 tablespoon honey
1 cup chilled cream
Combine the yoghurt, figs, lemon zest, ginger, honey and rum and leave to chill.
Whip cream to until stiff and gently fold in with the chilled fig mixture.
Serve immediately for mousse OR spoon into a mold and freeze for frozen mousse.