Sour Cream Mousseline with Port Wine Figs and Mint Oil

Name: Sour Cream Mousseline with Port Wine Figs and Mint Oil
Total time: 40 min
Ingredients: For the Mousseline:; 50 g Oldenburger Whipping Cream 35% fat, UHT, 1kg; 7.5 ml lime cordial; 10 g sugar; 0.5 leaves of gelatine; 50 g sour cream; For the Port Wine Figs:; 5 g muscovado sugar; 37.5 ml red port wine; 0.2 scraped-out vanilla pods, dried and finely ground; 3 persian figs OR; 1 fresh figs; xanthan water; 0.2 bunches of fresh mint leaves; 50 ml sunflower seed oil; For the Garnish:; mint tips; whole roasted almonds, chopped

Source: https://www.oldenburger-professional.com/sour-cream-mousseline-with-port-wine-figs-and-mint-oil

Total time

40 Minutes

Difficulty

challenging

Ingredients

Portions

Quantity	Unit	Ingredient
For the Mousseline:
500	g	Oldenburger Whipping Cream, 35% fat
75	ml	lime cordial
100	g	sugar
5		leaves of gelatine
500	g	sour cream
For the Port Wine Figs:
50	g	muscovado sugar
375	ml	red port wine
2		scraped-out vanilla pods, dried and finely ground
30		persian figs OR
10		fresh figs
		xanthan water
2		bunches of fresh mint leaves
500	ml	sunflower seed oil
For the Garnish:
		mint tips
		whole roasted almonds, chopped

preparation

Beat the Oldenburger Whipping Cream to medium peaks and refrigerate it. Mix the lime cordial and sugar and heat to 50°C, completely dissolve the gelatine in it, then combine with half of the sour cream and mix until smooth. Immediately work the rest of the sour cream into the mixture and fold in the whipped cream. Pour into prepared moulds and refrigerate for at least four hours.

Making the Port Wine Figs

Dissolve the sugar in the port wine and add the powdered vanilla pods. Vacuum with the figs and let marinate for 12 hours. Then remove the figs and bind the mixture with xanthan water. Thoroughly mix the mint leaves with the sunflower oil and heat to 85°C. Pour through a sieve into a tall container and let stand for about 12 hours. The remined mint oil can be kept in a snap-lid jar in a cool place for up to 10 days.

The Final Touch

Carefully remove the mousseline from the moulds and dress. Arrange the figs and mint tips around it. Pour the port wine mixture on top and then dribble on the mint oil. Garnish with the almonds. Finally, sprinkle with roasted fig coffee.