Smoked Fig and Goat...Smoked Fig and Goat Cheese Mousse with Port Wine Reduction

A sophisticated, Michelin-caliber dessert balancing creamy, tangy goat cheese mousse with sweet, applewood-smoked figs and a rich Port wine reduction, finished with a crisp pistachio tuile.

Ingredients

Cooking Instructions

1. 01

   Soak the gelatin sheet in cold water for 5 minutes. In a medium bowl, whip the heavy cream to soft peaks. In a separate bowl, whisk the softened goat cheese and wildflower honey until completely smooth.

2. 02

   Squeeze excess water from the gelatin. Dissolve it in 1 tablespoon of boiling water, then quickly fold it into the goat cheese mixture. Gently fold in the whipped cream, pipe into silicone dome molds, and freeze for 2 hours to set.

3. 03

   Place the halved figs inside a smoking dome or airtight container. Ignite applewood chips using a smoking gun and fill the container with smoke. Let the figs cold-smoke for 5-7 minutes to infuse a delicate aroma.

4. 04

   In a small saucepan, combine Port wine, Demerara sugar, and the cinnamon stick. Bring to a simmer over medium heat and reduce until a syrupy, glossy glaze forms (about 15 minutes). Strain and let cool.

5. 05

   For the tuiles, whisk the melted butter, powdered sugar, and egg white until smooth. Fold in the flour and ground pistachios. Spread the batter paper-thin onto a silicone baking mat in abstract shapes, and bake at 175°C (350°F) for 6-8 minutes until golden. Cool completely.

6. 06

   To plate, unmold a goat cheese dome onto the center of each dish. Artistically arrange 4 smoked fig halves around the dome. Drizzle with the cooled Port wine reduction, and garnish with shards of the pistachio tuile and micro-basil leaves.