Baskets with squaquerello mousse and Caramelized figs

Procedure

Baskets with squaquerello mousse and Caramelized figs

Preheat the oven to 180 degrees static. Prepare the brisée pasta and let it rest in the refrigerator for at least an hour. Grease and flour the molds, then roll out the shortcrust in 3 mm thick (you will be very easy if the roll out between two sheets of parchment paper) and coat the molds. Bake in the oven for 15-20 minutes-white (putting a piece of parchment paper on top of each tartlet and pulses). When are golden, remove from oven and cool on a wire rack.

While the tartlet baking, prepare the cream: put the gelatine in cold water for ten minutes, then pour the cream into a pan, the squaquerello and butter and boil lightly, remove from heat, combine the gelatin well squeezed, Stir to dissolve well, season with salt and pepper and allow to cool, then conservar in refrigerator until cream firming (about an hour).

Fill the tartellette with the squaquerello cream with the help of a sac à poche and garnish each tartelletta with half a caramelized fig and a little of its syrup.