- For the mousse
- 4 sheets
- 50 grams
- 50 grams
medium Egg yolks
- 3 tablespoons
- 5 tablespoons
- 2 cups
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.