White Choc Mousse with Poached Pear
- serving for 4
- 2.5 hours
- pan
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
Ingredient
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
Deco
gingerbread crumbs & blackberries to serve
Directions
-
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
Principles
- Gently folding: avoid deflating
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman