Not Quite Figgy Pudding - Fig Mousse on Truffled Crackers

I have been wanting to combine these flavors in this format for awhile now. This whole thing has been rolling around inside my head for about 9 months, bumping into the occasional neuron and annoying the glial cells to no end, I am sure.

It's always been one thing or another.... Waiting for fresh figs... Then when Figs were in season, I was out of Truffle oil (and so was everyone else) or Meyer Lemons were out of season (cause they are not "in season" at the same time as figs).

Then there is the cheese fiasco... I wanted Humbolt Fog for this recipe, and I can't seem to find the small wheels anywhere... So with a little help from a Cheese monger at Whole Foods I decided to substitute the Humbolt with Brunet from Piemonte (just like the hair color 'broo-NET'). The cheese was fantastic, but not with the mousse. So, I finally decided to simply use Gorgonzola, since it goes so well with figs.

With that being said, neither Meyer Lemons nor Figs are in season, so I opted for Preserves...

cause I can't take it anymore... This recipe HAS to come out....
If it bumps against my optic nerve or Hippocampus one more time, I am gonna go crazy. Thank God, I save the Meyer lemon juice from the Limoncello Experiment... So without further ramblings from the depths of my Cerebral Cortex...

Meyer Fig Mousse with Bleu Truffle

1 TB Water
1 tsp unflavored Gelatin
1/2 cup Fig preserves
1 TB Meyer Lemon Juice
4 egg yolks
1/2 tsp White Truffle oil
1 tsp Lemon Infused Olive oil
2/3 cup Heavy Whipping Cream, chilled
1/3 cup Crème Fraîche, chilled
Gorgonzola slices & Crackers to serve

Place gelatin in a small ramekin, add water and allow to bloom.

Melt Fig preserves with 1 TB of Meyer Lemon juice in a small sauce pan.

Run through a strainer while still warm to catch the seeds. (mousse should be smooth not crunchy)

Add yolks and whisk until smooth.
Heat gelatin in a water bath until clear, remove from heat and set aside.
Place Fig/Yolk mixture over simmering water and heat to 155 degrees, whisking constantly (the color will lighten to a pale yellow)


Remove from heat and continue whisking until cooled to about 115 degrees.

Add Gelatin and whisk to incorporate, then run the mixture through a fine mesh strainer to remove any possible lumps.

Cover on the surface with plastic wrap and set aside.

Place Stainless bowl in Freezer along with the electric mixer attachments you will be using (I use the whisks)

Meanwhile, mix Truffle oil and Olive oil together,

Apply to the crackers with a small pastry brush. (This will keep the mousse from making your crackers soggy.) - You can save this step for the end if you are going to store the mousse overnight

Once bowl and miser attachments are well chilled, whisk the Crème Fraîche and Heavy cream together

until they form stiff peaks.

Add the fig mixture.

And fold until incorporated.

Cover and refrigerator for at least 2 hours.

To serve, remove Gorgonzola from the refrigerator and slice thin wedges.

Place mousse in a pastry bag fitted with a star tip and pipe mousse onto or into prepared crackers.

Top with a slice of Gorgonzola and and Serve as above.

Mangia!!!