Pink Peppercorn with Mint Stewed Fig on White Chocolate Mousse and Cookie
|
Author: Janet Hudson Status: published license cc-by tags: Dessert, Mint, Cookie, Fig, PinkPeppercorns, Whitechocolate,
|
Share on TwitterPerfect for parties....recipe to follow.
Make your cookies (see other photo)
Make the white chocolate mousse:
1 cup Mimic Kreme
1 tbsp agar agar
4 oz. vegan white chocolate bars, coarsely chopped
Heat kreme and agar in a 1 small saucepan until just boiling Place white chocolate into a heat proof bowl and pour hot kreme mixture over chocolate. Allow to sit for approximately 5-7 minutes, then stir until smooth. Refrigerate several hours.
In a large bowl, beat cold chocolate mixture with a whisk about a minute or until chocolate begins to thicken.
Four or 12 mini desserts
Take 4-6 dried figs and cut in half. Make a simple sugar and place them in the pan. Add 3 tsp spearmint extract and simmer until plump and juicy. Strain - reserve the figs. Using 1/2 cup of the syrup mixture, cool then add mint leaves- purree and return the figs. Chill until the mixture is very cold and syrupy.
Assemble the desserts:
Cookie
Mousse
Fig
Sprinkle of peppercorn and sprig of mint.
12.
