Caramelised figs & Dolcelatte mousse recipe by the Royal Oak, Kelsall #Recipe

Taste Cheshire
22nd September 2017

One of the most popular dishes on the new menu at the Royal Oak, Kelsall.

1. Mix the Dolcelatte & cream cheese, either by hand or with a food processor
2. Add a splash of of double cream to the mixture to loosen it slightly; you are looking for a consistency similar to soft butter
3. Cut a small cross in the top of each fig, place on a baking tray and dust with caster sugar
4. Place the figs in the oven (180oc) for 4-5 minutes (or until the sugar has caramelised the figs), remove and place on the side
5. Optional – Candied pecans. Cover the bottom of a shallow pan with caster sugar and add water to just cover the top of the sugar. Add the pecan nuts to the sugar solution and place over a high heat.
6. The sugar will start to bubble and slowly turn a caramel colour, at this point add a small blob of butter and continue to simmer.
7. Once the pecans are coated, carefully remove from the heat, pick out the pecans and place on baking parchment to cool
8. Alternatively, uncandied pecans can be used.
9. Place a small amount of salad leaves on your plate, three Dolcelatte quenelles amongst the leaves, slice your figs into quarters and scatter across the dish with the candied pecans
10. Finally lightly dress the plate with a balsamic reduction to add some acidity to the dish.

Recipe Info

Serves

4

Ingredients

4 figs (and caster sugar to dust)
Dolcelatte cheese (250g)
Cream cheese (250g)
Double cream (Splash)
Pecan nuts (100g bag)
Balsamic reduction
Mixed salad leaves of your preference

Equipment