Pear mousse 'pear'
This classic fruit mousse must not be omitted from this component chart for pear. A traditional recipe that still adds a lovely touch to a dessert. Although shaped like a 'pear' in this recipe as part of a conceptual dessert, you can easily give the mousse a different shape or serve it in a glass.
Ingredients
| 440 g | pear purée |
| 40 ml | water |
| 250 ml | cream |
| 6 leaves | gelatin |
| 20 g | sugar |
Instructions
- Soak the gelatin in cold water.
- Beat the cream until it has the consistency of yoghurt.
- Heat the water and dissolve the sugar and gelatin in it.
- Mix with the pear purée.
- Fold the cream into the mixture when it is approximately 15˚C.
- Pour into a pear-shaped mould or other shape and set aside in the refrigerator to firm up.
Serving suggestions:
- As part of a dessert, e.g. with caramel, chocolate, vanilla, or apple.
- As a basic ingredient in a pre-dessert, e.g. with pear infused with tarragon vinegar and citrus fruit.