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Soak gelatin in cold water until soft
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Melt white chocolate on low heat stir until rich light brown color
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Stir in cream and gelatin sheet then cool for 5 mins
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Whisk egg, egg yolk and sugar until slightly pale then whisk in chocolate mix 1/3 at a time
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Whisk double cream until soft peaks then gently fold through the chocolate mix
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Put in fridge to set for at least 2 hours
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Peel, core and halve pear
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Add poaching liquid ingredients in pan and poach pear for 30 mins until tender then remove and cool
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Reduce poaching liquid until syrup consistency
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Serve pear with mousse, gingerbread crumbs and blackberries