Gastronomixs

Elderflower, champagne, and pear mousse

The refreshing tanginess of the champagne combined with the floral character of the elderflower gives this delicate mousse a highly refined flavour.

Makes 800g.

Elderflower, champagne, and pear mousse

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Ingredients

8

g

gelatin leaves

175

g

pear coulis

50

g

champagne

50

g

elderflower syrup

200

g

whipping cream, unsweetened

50

g

water

200

g

sugar

100

g

egg whites

Preparation method

  • Soak the gelatin in cold water.
  • Heat the pear coulis and dissolve the gelatin in it.
  • Add the champagne and elderflower syrup and stir well.
  • Beat the cream until semi-thick and store in the refrigerator.
  • Boil the water with 150g of the sugar to 121°C.
  • Start beating the egg whites with the remaining 50g of sugar when the sugar syrup reaches 110°C.
  • Remove the sugar syrup from the heat when it reaches 121°C.
  • Slowly pour the sugar syrup into the egg whites while beating continuously.
  • Beat the meringue at medium speed until cold.
  • First fold half of the pear coulis through the Italian meringue. Add the rest once you have a smooth mixture.
  • Stir the semi-thick cream through the mousse.
  • 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.

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