Elderflower, champagne, and pear mousse

1. Soak the gelatin in cold water.
2. Heat the pear coulis and dissolve the gelatin in it.
3. Add the champagne and elderflower syrup and stir well.
4. Beat the cream until semi-thick and store in the refrigerator.
5. Boil the water with 150g of the sugar to 121°C.
6. Start beating the egg whites with the remaining 50g of sugar when the sugar syrup reaches 110°C.
7. Remove the sugar syrup from the heat when it reaches 121°C.
8. Slowly pour the sugar syrup into the egg whites while beating continuously.
9. Beat the meringue at medium speed until cold.
10. First fold half of the pear coulis through the Italian meringue. Add the rest once you have a smooth mixture.
11. Stir the semi-thick cream through the mousse.
12. Store in a piping bag or an air-tight container in the refrigerator until needed.

Serving suggestions:

• As a component in a composition with pistachio, lemon, and white chocolate.
• Combines wonderfully with components of peach, vanilla, and almond.
• As a component in a composition with fennel, cream cheese, and macadamia nuts.