Used whole in desserts, or powdered to enhance and decorate dishes, the Canarian Indian fig boasts a treasure trove of culinary and health attributes
The Canarian Indian fig (Opuntia dillenii), also known as prickly pear, and marketed as HIGO TINTO® (powdered) for haute cuisine, is a culinary chameleon, prized for its versatility. It lends itself to both simple, stunning homemade desserts and the sophisticated creations of Michelin-starred chefs. What’s more, its impressive array of health benefits makes it a natural pharmacy!
Indian Fig Mousse
Ingredients
- 500ml double cream
- 500g Indian figs (prickly pears)
- 200g sugar
Method
Peel and blend the figs. Be careful of the prickles and the hard-to-remove dye. Once blended, pass the mixture through a sieve to remove the seeds. Extract a little juice and set aside. Whip the double cream with the caster sugar until soft peaks form. Add the reserved fig juice and continue whipping until fully mixed. The resulting colour is simply stunning! Spoon into glasses or a bowl and chill thoroughly. Enjoy!
