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Fig and Walnut Mousse Cubes

Delightful dessert cubes featuring creamy fig mousse, crunchy walnuts, and a hint of speculoos, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 pieces
Course: Dessert, Sweet Treat
Cuisine: American, European
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
  • 60 g melted butter
  • 1 tablespoon honey
For the mousse
  • 300 ml cold full cream
  • 40 g icing sugar
  • 1 vanilla bean or 1 teaspoon extract
  • 2 sheets gelatin softened in cold water
For the glaze
  • 150 g sugar
  • 60 ml water
  • 100 ml full cream
  • 100 g white baking chocolate
  • 2 sheets gelatin softened in cold water
For decoration
  • 2 fresh figs for decoration
  • 8 kernels walnut for decoration
  • 50 ml full cream for decoration
  • 1 teaspoon icing sugar for decoration

Method
 

Preparation of Fig Insert
  1. Soften 3 gelatin sheets in cold water for about 10 minutes.
  2. Heat the figs with sugar and lemon juice until they’re bubbling.
  3. Blend to create a smooth compote and mix in the squeezed gelatin.
  4. Pour the fig mixture into a mold, about 1cm thick, and let it freeze for 2 hours.
  5. Once frozen, cut into 8 squares.
Base Preparation
  1. Mix walnuts, crushed speculoos, melted butter, and honey into a crumbly mixture.
  2. Press this mixture into molds and refrigerate for 30 minutes to set.
Mousse Preparation
  1. Soften the 2 remaining gelatin sheets.
  2. Whip the cold cream with icing sugar until it forms soft peaks.
  3. Melt the squeezed gelatin into lukewarm cream and add vanilla.
  4. Fold this mixture into the whipped cream gently.
Assembly
  1. Pipe the mousse onto the chilled bases, making a nest for the frozen fig insert.
  2. Place the fig squares in the center and cover them with more mousse.
  3. Return them to the freezer for at least 6 hours.
Glazing
  1. Soften the 2 gelatin sheets.
  2. In a saucepan, cook sugar and water until it reaches 116°C.
  3. Remove from heat and stir in cream.
  4. Pour over white chocolate, add softened gelatin, and blend until smooth.
  5. Allow it to cool to about 35°C.
Finishing Touches
  1. Gently unmold the frozen cubes.
  2. Glaze each cube and let set for 5 minutes.
  3. Whip cream with icing sugar and dollop atop mousse cubes alongside sliced fresh figs and walnut kernels.

Notes

Store any leftover mousse cubes in an airtight container in the freezer for up to a month. You can use frozen figs if fresh ones are unavailable. Consider making the mousse a day in advance for better flavor.