Almond Mousse

with figs
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Almond Mousse
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Health Score:
50 / 100
40 min.
ready in 3 h. 40 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie797 cal.(38 %)
Protein17 g(17 %)
Fat54 g(47 %)
Carbohydrates49 g(33 %)
Sugar added33 g(132 %)
Roughage4.8 g(16 %)
Vitamin A0.7 mg(88 %)
Vitamin D3.2 μg(16 %)
Vitamin E7.9 mg(66 %)
Vitamin K1.9 μg(3 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.3 mg(21 %)
Folate85 μg(28 %)
Pantothenic acid2.1 mg(35 %)
Biotin26.8 μg(60 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C15 mg(16 %)
Potassium665 mg(17 %)
Calcium218 mg(22 %)
Magnesium95 mg(32 %)
Iron5.8 mg(39 %)
Iodine11 μg(6 %)
Zinc2.9 mg(36 %)
Saturated fatty acids24 g
Uric acid24 mg
Cholesterol557 mg
Complete sugar49 g


For the mousse
4 sheets silver gelatin
50 grams white Couverture
50 grams ground almonds
6 medium egg yolks
3 Tbsps sugar
5 Tbsps Amaretto
2 cups Whipped cream
For the figs
4 fresh Figs
5 Tbsps Red wine
5 Tbsps Port wine
1 cloves
Juice of 1/2 an Oranges
1 Tbsp honey
To serve
2 Tbsps slivered almonds
Lemon balm (for garnish)
powdered sugar (for dusting)
How healthy are the main ingredients?
Whipped creamsugaralmondhoneyFigscloves

Preparation steps


For the mousse: Bloom the gelatin in cold water. Chop the chocolate, place in a bowl and melt over a hot water bath. Dry toast the almonds in a frying pan until light golden brown.


Whisk the egg yolks, sugar and Amaretto until creamy. Fold in the melted chocolate. Squeeze out the excess water from the gelatin and melt over low heat with 2-3 tablespoons cream. Fold into the chocolate mixture followed by the ground almonds. Chill until the mixture starts to set. Whip the cream until stiff then fold in. Chill for 2 hours.


For the figs: Rinse the figs and cut into quarters. Bring the remaining ingredients to a boil, reduce the heat and simmer for 2-3 minutes. Add the figs and simmer over low heat for 2 minutes. Remove from the heat and let stand for 1 hour.


To serve: Toast the sliced almonds in a dry frying pan. Remove the figs from the poaching liquid and boil the poaching liquid until syrupy. Arrange the almond mousse on serving plates with the figs. Spoon the syrup over the figs, garnish with sliced almonds and lemon balm and dust with powdered sugar.