White Cantuccini Mousse with Barolo Figs

1. mix the red wine with the port and 125 g of sugar, boil to 450 ml of liquid. Stir the cornstarch with cold water until smooth and mix into the wine mixture.

Cook quietly for 10 minutes.

Rinse the figs and pierce them all around with a wooden skewer. Place in a narrow, tall container and pour the wine mixture over them so that they are completely covered. Leave the figs to soak for one night, then cut them into wedges.

Toast the almond kernels in a frying pan without fat, turning them over. Add the remaining sugar and let it melt until golden brown. Cool the almond mixture on aluminum foil and then coarsely chop it.

Coarsely chop the cooking chocolate and melt it over a hot water bath until it becomes viscous. Soak the gelatine in cold water, whip the whipped cream until not too stiff.

Beat the egg with the brandy over a hot water bath until thick and creamy. Remove from the heat. Squeeze the gelatine well and let it melt in the egg cream. Stir in the cooking chocolate. Gradually fold in the whipped cream, stirring in the almond kernels and 75 g cantuccini. Pour the mousse into a large enough bowl and refrigerate for one night.

To serve, cut dumplings from the mousse with a tablespoon dipped in hot water and arrange on plates. Add the fig wedges with the sauce and garnish with the remaining cookies.

Marinating times)

Our tip: use sweet red wine for a sweetish note and

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