1 package of English-style biscotti
1 unsalted butter bar (200 g)
1 1/2 cup (chopped) of fig jam, strained and chopped
1 cup of milk
3 eggs
2 tablespoons of sugar
2 colorless sheets of unflavored gelatin
2 cups of hot water
Unsalted chocolate chips to taste
1 package of English-style biscotti
1 unsalted butter bar (200 g)
1 1/2 cup (chopped) of fig jam, strained and chopped
1 cup of milk
3 eggs
2 tablespoons of sugar
2 colorless sheets of unflavored gelatin
2 cups of hot water
Unsalted chocolate chips to taste
Melt the butter in a double boiler, add milk and whisk constantly, until it doesn't thicken. Reserve
Beat egg yolks with sugar until they're light and fluffy
Add melted butter to the yolks
Mix well
Until it's smooth and creamy
Soak gelatin sheets in cold water, then dissolve them in hot water
Combine gelatin with chocolate mixture and whisk slowly
Beat egg whites until stiff and fold them into the chocolate mixture gently
Assemble the mousse in individual cups
Arrange four biscotti around the cup and place a fig in the center
Dust with unsalted chocolate chips and top with chopped figs
Chill in the refrigerator for three hours.
