Mousse with figs and nuts

To make the fig and nut mousse, first soak the gelatin sheets in cold water 1. Pour the rum into a saucepan and heat it gently 2, then add the well-wrung gelatin sheets 3.

Stir with a teaspoon to completely dissolve the gelatin 4 and let it cool. Meanwhile, semi-whip the cream with electric beaters 5. Pour the caramel yogurt into a bowl, then add the cooled rum with the gelatin 6.

Mix to combine the mixture 7, then add the semi-whipped cream 8 and incorporate it with a hand whisk 9.

Cover the bowl with plastic wrap and let it set in the refrigerator for 30 minutes 10. Meanwhile, cut the figs into 4 wedges, without peeling them 11. Melt the butter in a non-stick pan 12.

Place the figs in the pan 13, then add the sugar 14 and brown over medium-high heat for a few minutes, so they get some color 15.

Finally, coarsely chop the pecans and hazelnuts 16, then briefly toast them in a pan 17. You are ready to assemble the dessert: fill 2 glasses with a capacity of 7 oz with the mousse that you have transferred into a pastry bag with an 8 mm star nozzle 18.

Garnish the glasses with the figs 19 and nuts 20, then complete with marjoram leaves. Your mousse with figs and nuts is ready to be served 21!