Roasted Fig Frozen Mousse and Autumn Excitement

I have been daydreaming about autumn… leaves changing color, raspberry red coats, membrillo and figs. I cannot get to any of those at the moment except for the figs, so I have been indulging on them as much as I can, because I know the season is short.

I am going home back to Bilbao at the end of this month and I cannot wait to eat the figs when I get there. I have yet to find figs like those in my uncle’s fig tree in his back yard. Pure sweetness.

I love how light and airy frozen mousses with a pâte à bombe base are. There is air incorporated from whipping the egg yolks and air incorporated from the whipped cream. They are lighter than ice cream or bavarian creams but still have a high fat content which makes them suitable for freezing without too many ice crystals. Just perfect.

When I make pâte à bombe, I always make extra and keep it in the refrigerator or even the freezer for the next time I want to make a quick mousse. This time I had figs that were a bit under ripe so I roasted them with a bit of sugar to make them tender and blended them in the food processor. I left the seeds and skin on because I like a bit of texture in the mousse and because it would take tons of fresh figs to get a small amount of fine puree.

I built the mousses in ring molds, froze them and then cut them in half for a different presentation. It is accompanied by a little quenelle of whipped mascarpone cream and some crumbled chocolate macarons.

Pâte à Bombe

4 oz sugar
1 oz corn syrup
2 oz water
3 egg yolks

Cook the sugar, corn syrup and water to 240 degrees Farenheit. In the meantime, whip the yolks until they turn fluffy and pale. Add the cooked sugar to the yolks while the mixer is on low speed. Pour the sugar on the side of the bowl so you don’t create spun sugar while doing this. Turn the mixer back to high and continue beating until light, thick and the bowl has cooled.

Roasted Figs

Pint of black mission figs

Cut the figs in half and place them on a sheetpan. Sprinkle a little bit of sugar on top if they seem not sweet enough. Bake at 325F for about 20 minutes. Puree them in a food processor or with a hand held mixer.

Roasted Fig Frozen Mousse

2 oz pâte à bombe
3 grams gelatin leaves (about 1 1/2)
3 oz roasted fig puree
8 oz heavy cream, soft peaks

Soften the gelatin in ice water for 5 minutes. Squeeze out excess water and mix it into the warm fig puree. Add the fig puree to the pâte à bombe and whisk until thoroughly combined. Fold in the whipped cream and pipe into the ring molds. Freeze the molds and serve the mousse slightly frozen.

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39 Responses to “Roasted Fig Frozen Mousse and Autumn Excitement”

  1. Elra says:

    SUPERB as usual!

    Have a wonderful and safe trip home. I am going to miss your story, photos and recipes.

  2. chefectomy says:


    Enjoy your trip home. One of the greatest meals I have ever had was at the Guggenheim in Bilbao. It’s easy to see where your talent originates after having visited.

    Safe travels.


  3. ccerruti says:

    Beautiful images! Can’t wait to try the recipes!

  4. Christy says:

    I am going back to my hometowns at the end of this month too!! I say hometowns because I’ll be visiting both Singapore and Jakarta, with a short stop in Bali. Oh I can’t wait!! When are you leaving, and how long?

    Anyway, I think the next best thing about fall is the changing leaves. The first best thing is the produce. Such beautiful way of plating your dessert!!

    PS. Please bring back amazing photos of your hometown. We’ll be looking forward to it!

  5. Que presentación más bonita! Me encanta la pasta bomba, me la como sola y todo, jejeje! Que postre precioso, de verdad! Tienes que estar super contenta de volver a casa! Que lo pases bien guapa y come de todo lo que eches de menos!

  6. Aran says:

    thanks everyone!

    christy- i leave sept 28th and i will be gone 2 weeks. i will try to take lots of photos. i might only have to bring to point and shoot camera since i am traveling alone with my 2 year old boy and i like to travel light. i might even try to post while i am there but i cannot promise anything… i might just not do a thing!

    thanks again for your support!

  7. Autumn is without a doubt my favorite season, and like you I look forward to the beautiful autumnal colors, specific foods and new cool weather wear. This dessert is a perfect ode to coming of Autumn.

    Enjoy your time in Bilbao with family and friends!

  8. nadia says:

    beautiful aran! I love figs and dream of the past were i too ate them right of the tree. I love the one large photograph at the begining of this post- very beautiful…and your images of figs is superb!

  9. Wonderful creations with heart-warming connections. Have a safe trip to Bilbao…come back soon! Cheers Deeba

  10. Eileen says:

    As usual, gorgeous photos! Have a wonderful trip home! I think it’s a lovely time of the year to be there.

  11. Aran, this is pure delight !!

    I’ve just sent you an email asking you if you didn’t miss Bilbao at times and you’re going back..wonderful !

    I too remember having had some exquisite meal at the Guggenheim especially pastries..but i’d love to go back to have a taste of the fantastic basque cuisine.

    Que tengas un buen viaje y vuelvas con muchas fotos !

  12. Mobula says:

    Higos… que ricos y la presentación del plato etupenda. Ahora mismo me comía esa mousse de higos, que delicia…

    Así que ya estás por aquí a finales de mes… disfruta de tus vacaciones con los tuyos y cómete todas esas cosas que te inspiran.



  13. Tartelette says:

    Am I in your brain? Are you in mine?!!!
    Seriously, this is just silky smooth perfect… And you get to enjoy fig season a little loger when you go home, now that’s a treat too!

  14. I love figs and have been indulging as much as I can…and never would have come up with this! I always adore your skills with presentation and this looks delightful. I hope you have a good trip!

  15. Anita says:

    Beautiful! Figs are one of the loveliest fruits to eat *and* photograph, I think! Have a wonderful time in Bilbao – I’ve always wanted to go so I’ll be eagerly awaiting your pics!

  16. monica says:

    Aran, i could eat those photos!You always make such beautiful sweets.
    By the way, i hope you have a great time at Bilbao, make the most of it!

  17. I am such a fig-aholic. I love them and their season is soo short. I love your idea of roasting them, because the figs I have been purchasing are all under ripe. This dessert sounds delicious. Beautiful!

  18. Dédalus says:

    Edozein egun hortzak utziko ditut pantailaren aurka, Aran!

    Ondo segi… eta bidai on!

  19. cindy* says:

    i love, love sweet figs. what a nice transition from summer to fall!

  20. amy says:

    so beautiful and without a doubt equally delicious…

  21. Irene says:

    How beautiful! Your shots are wonderful in composition, color and texture. Love it!

  22. Pure delight… full of motion and passion.

    Everything you do shows so much love and commitment… I’m always overwhelmed when I stop by…

    Now I leave with figs and mascarpone on my mouth…


  23. The dessert is gorgeous, and I love the crimson coat!

  24. Sara says:

    Your desserts are beautiful. I love figs, they’re one of my favorite fruits.

  25. Mrs.French says:

    this looks so amazing, I love hearing about your family…I hope you have the most wonderful time in Spain….

  26. Andrew says:

    Beautiful presentation. You are very talented and inspiring.

  27. I absolutely love figs too…I ate so many last week on Vancouver Island (my parents neighbour has trees) that I thought I would burst. They were the green figs but still delicious. What a wonderful dessert and a beautiful presentation.

  28. Your plated desserts are stunning! I haven’t baked with figs much, but I’m very inspired now.

  29. Of course all of your pictures are gorgeous but that pic of the figs on the wooden cutting board is truly stunning. Nice!

    Enjoy your travels and the figs.

  30. C.L. says:

    Funny, I had never even tried fresh figs until this year. I wish I could find really fresh ones…ours here in Maine are shipped way too far to be really fresh. I wish you could take me in your carry on. I know it will be such a wonderful rest for you. Have fun and enjoy home.

  31. Alexa says:

    You and I both have figs on our mind… Your fig dessert looks so refined and amazing. I would love to try it. Once again your post is stunningly delicious.

  32. Oh this is wonderful Aran! figs are my favorite absolutely and will always remind me of my honeymoon in Turkey in late August–we got lost in a fig orchard near Ephesus and ate so many figs we nearly exploded. When we came out, on the edge of the orchard, there was a little outdoor teashop under a tent. we spent a beautiful afternoon lounging on mats on the ground around low tables in the shade of the tent and the beautiful orchard.
    Your post reminded me…thank you.

  33. Cakespy says:

    Have fun on your trip later on this month! I guess I’d eat these. They look ok.

    Kidding–they look AMAZING!

  34. Camille says:

    I love fresh figs and that your grandparents had a tree is the best… I mean, fresh and free! Doesn’t get any better.

    The mousse looks fantastic and I think I’d indulge with no remorse. Enjoy the rest of fig season!

  35. Y says:

    Nice one, Aran! Looks like a plateful of heaven. Bet this would taste great if it was chestnut flavoured too. Hope you have a terrific trip back to Bilbao, and hope you take lots of photos! :D

  36. Oh, figs are one of my biggest weaknesses and this looks and sounds fantastic. Your photos as truly irresistible.

    Dear Aran, I’m so excited for you to travel to Bilbao. I can’t wait to hear about it!

  37. this is the part that i am in love so bad with your creativity… oh my… i could say nothing more… u are talented! and i am so glad that i found your foodblog… dearest hello from Jakarta,Indonesia.

  38. Ray says:

    Great recipes, thank you for this nice post.

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