Gastronomixs

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. 

Pear mousse 'pear'

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Ingredients

440

g

pear purée

40

ml

water

250

ml

cream

6

leaves of

gelatin

20

g

sugar

Preparation method

  • 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.

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