New Update
| Main ingredients | Dark chocolate, Digestive biscuits, Melted butter, Egg, Castor sugar, Vanilla essence, Fresh cream, Gelatine, Whipped cream, Fig jam, Fresh figs, White chocolate chips, Fresh mint leaves |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 5-5.5 hours |
| Cook time | 10-15 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1¼ cups chopped dark chocolate
- 8-10 digestive biscuits, powdered
- ¼ cup melted butter
- 1 egg
- 2½ tablespoons caster sugar
- 1 teaspoon vanilla essence
- ¾ cup fresh cream.
- 1½ teaspoons bloomed gelatin
- 1½ cup whipped cream
- ½ cup fig jam
- 5-6 fresh figs, cut into wedges for garnish
- White chocolate chips for garnish
- Fresh mint leaves for garnish
Method
- Take digestive biscuits in large bowl, add melted butter and mix until the mixture resembles wet sand.
- Place a round cake ring mould on a flat plate. Transfer the biscuit mixture into the ring mould, spread it evenly and press it down. Refrigerate for 10-15 minutes.
- Break the egg, separate the yolk from the white and put it in a large bowl. Add castor sugar and vanilla essence.
- Heat sufficient water in a deep pan for double boiler. Place the bowl with the egg yolk-sugar mixture over it and whisk until the sugar dissolves and the mixture becomes light. Add dark chocolate and fresh cream and mix till the chocolate melts completely.
- Add bloomed gelatine and mix till well combined. Remove the bowl from heat and allow the mixture to cool slightly.
- Gradually fold in the whipped cream and mix till well combined. Strain the mixture through a sieve into another bowl.
- Bring the ring mould out of the refrigerator.
- Take fig jam in a piping bag, snip off little bit of the pointed end and pipe the fig jam in center of the biscuit layer and spread slightly. Pour the chocolate mixture over the jam, filling the mould until its ¾ full. Tap a few times to level out the top. Refrigerate for 4-5 hours.
- Gently heat the sides of the ring mould with the help of a blow torch and loosen the edges. Carefully lift the ring mould. Garnish with fig wedges, white chocolate chips and mint leaves. Slice into wedges and serve.
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