Smoked Honey & Goat...Smoked Honey & Goat Cheese Mousse with Port-Roasted Figs

A sophisticated Michelin-star level dessert balancing the tangy richness of goat cheese mousse with warm, port-glazed figs and a herbaceous pine nut-rosemary croquant.

Ingredients

Cooking Instructions

1. 01

   Preheat your oven to 190°C (375°F). In a small baking dish, toss the halved figs with the Port wine, brown sugar, and thyme sprigs. Roast for 12-15 minutes until the figs are tender and caramelized. Gently remove the figs and set aside. Strain the remaining roasting liquid into a small saucepan.

2. 02

   Simmer the strained fig-port liquid over medium heat for 5-7 minutes until it reduces to a thick, glossy syrup. Remove from heat and let cool to room temperature.

3. 03

   To make the croquant, line a baking sheet with a silicone mat. In a small heavy-bottomed saucepan, combine the granulated sugar with 2 tablespoons of water. Cook over medium-high heat without stirring until it turns a deep amber caramel. Immediately stir in the toasted pine nuts, minced rosemary, and Fleur de sel, then pour instantly onto the silicone mat, spreading it thin. Let cool completely, then shatter into elegant shards.

4. 04

   In a chilled bowl, whip the heavy cream to medium-stiff peaks. In a separate bowl, vigorously whisk the softened goat cheese, mascarpone, wildflower honey, and scraped vanilla bean seeds until completely smooth and aerated. Gently fold the whipped cream into the cheese mixture in three additions to maintain a light, mousse-like texture. Transfer to a pastry bag fitted with a round nozzle.

5. 05

   To plate, pipe three clean domes of the goat cheese mousse in an artistic curved line on each plate. Nestled next to the mousse, arrange two warm roasted fig halves. Scatter a few shards of the pine nut-rosemary croquant over the dish for texture, and artfully drizzle the Port wine reduction around the plate. Garnish with tiny fresh thyme leaves if desired and serve immediately.