Dark chocolate mousse, organic fig compote with balsamic vinegar, almond streusel and the “Gold Label” balsamic vinegar by “La Vecchia Dispensa”.
The delicate Gold Label balsamic vinegar with its fruity notes and soft final acidity is the perfect connection ring for the various ingredients of this recipe.
Cooking time: 45 min + 1 h to rest
Ingredients for 2 portions:
- 100 gr Sugar
- 64 gr Yolk
- 180 gr Vegetable Cream
- 60 gr Vegetable Butter
- 80 gr 90% Cocoa Dark Chocolate
- 30 gr Organic Fig Compote with Balsamic Vinegar
- 10 gr Gold Label Balsamic Vinegar
- 25 gr Rice Flour
- 25 gr Almond Flour
- 25 gr Powdered Sugar
- 25 gr Butter
- Salt and Grated Ginger to taste
Mix the eggs with the sugar. Heat up the cream and add it to the mixture. Cook the mixture over low heat until it becomes creamy. Turn off the heat, add the butter and the dark chocolate. Blend the mixture and stir it properly. Place the mixture in a mold or a pastry bag. Let it cool and then leave it in the fridge for 12 hours.
Mix up all the ingredients. Wrap the mixture into food paper and leave it in the freezer. Once the mixture freezes, grate it onto a sheet of baking paper and bake at 160°C for 15-20 min.
Once everything is ready, feel yourself like a Chef! Use your creativity to serve your chocolate mousse with the fig compote by “La Vecchia Dispensa”, the streusel and the “Gold Label” balsamic vinegar. The real explosion of different flavors!