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White Choc Mousse with Poached Pear

For Caramelised White Choc Mousse

Caramelised Choc

white chocolate 120 g
double cream 1 tbsp
gelatin 1 sheet 

Mousse Base

egg 1 pc
egg yolk 1 pc
caster sugar 2 tbsp

whipped cream

double cream 190 ml

For Ginger Poached Pear


pears 2 pc

Poaching Liquid

stock syrup(1:1) 200 ml
ginger ale 300 ml
cinammon 1 stick
star anise 2 pc
dark brown sugar 1 tbsp


gingerbread crumbs & blackberries to serve


  • Soak gelatin in cold water until soft

  • Melt white chocolate  on low heat stir until rich light brown color

  • Stir in cream and gelatin sheet then cool for 5 mins

  • Whisk egg, egg yolk and sugar until slightly pale then whisk in chocolate mix 1/3 at a time

  • Whisk double cream until soft peaks then gently fold through the chocolate mix

  • Put in fridge to set for at least 2 hours

  • Peel, core and halve pear

  • Add poaching liquid ingredients in pan and poach pear for 30 mins until tender then remove and cool

  • Reduce poaching liquid until syrup consistency

  • Serve pear with mousse, gingerbread crumbs and blackberries


  • Gently folding: avoid deflating 


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

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