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Autumn greetings, vermicelli cream with figs
When the summer turns into Fall I can hardly wait for the chestnut season. Vermicelli desserts are to die for. Chestnuts are great with venison and also for sweet desserts. They can be prepared salty as spread for aperitif as well. It will be a wise advice to store chestnut mousse in the fridge to have a dessert ready when friends pop in.
Autumn greetings in the Chef’s Handyman food blog: Vermicelli cream with figs
Whip cream. Set aside 4 tbsp. Fold in to the remaining cream vanilla sugar and vermicelli puree. Fill the mousse in a piping bag.
Cut figs in quarter. Marinate with red currant jam and rose blossom water. Place figs in glasses. Add vermicelli mousse. Garnish with cream and peppermint leaves.
Shopping list for 4 serves:
Chestnut Puree: 400 g or 13 oz.
Baking Ingredients: 1 tbsp. vanilla sugar, 3 tbsp. red currant jam, rose blossom water
Fruits: 4 figs
Dairy Products: 2.5 dl or 8 fl. oz. whipped cream
Herbs: 1 bunch of peppermint leaves
Have a great weekend, yours Chef’s Handyman team.
