La Chambre

Ingredients

For the mousse:

150 ml hazelnut milk

500 ml heavy cream

4 g gelatin

1 jar of Pear & Vanilla jam

For the Granola:

100 g rolled oats

50 g buckthorn honey

1 tablespoon coconut oil

25 g raisins

25 g hazelnuts

15 g coconut flakes

Instructions

MOUSSE PREPARATION

1. Pour the heavy cream into a mixing bowl. Chill in the refrigerator along with the beaters of a hand mixer for 15 minutes.
2. Soak the gelatin in a bowl of cold water.
3. Warm the hazelnut milk in a saucepan, add the gelatin, and whisk until dissolved.
4. Add 100 g of Pear & Vanilla jam. Mix again and let it cool.
5. Whip the chilled cream until stiff peaks form, then fold it into the cooled jam mixture.
6. Pour into ramekins, glasses, or small bowls and refrigerate until set.

GRANOLA PREPARATION

1. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) on convection mode.
2. Heat the buckthorn honey in a saucepan with the coconut oil. Add the rolled oats and hazelnuts. Mix until well combined.
3. Spread the mixture onto a baking sheet lined with parchment paper and bake for about 30 minutes, stirring regularly.
4. Remove from the oven and let it cool. Add the raisins and coconut flakes once the granola has cooled. Store in an airtight container.

To serve, take out the jam mousse just before serving, cut fresh figs into quarters, and sprinkle with granola.