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Pears With Ginger Mousse

21st.Century.Chef's picture
Ingredients
  Pears in syrup 8 Small (Just Ripe)
  Sugar 250 Gram
  White wine 1 1⁄2 Cup (24 tbs)
  Cinnamon 1 Inch
  Cloves 3
  Salt 1 Pinch
  Lime juice 1 Teaspoon
  Egg yolks 2
  Sugar 75 Gram
  Ginger powder 2 1⁄2 Teaspoon
  Gelatin 2 Tablespoon, dissolved in 8 tablespoon hot water
  Cream 250 Milliliter
For tuiles
  Flour 25 Gram, sifted
  Butter 50 Gram
  Sugar 50 Gram
  Almonds 50 Gram, blanched, peeled and finely sliced
Directions

GETTING READY
1. Preheat oven to 200 degree C and grease a baking tray.
2. Take out pears from syrup and boil syrup rapidly till reduced by half.
3. Strain syrup into a bowl.
4. Cool pears and syrup.

MAKING
5. To make the Mousse, place egg yolks in a bowl and place bowl over simmering water.
6. Beat egg yolks till thick.
7. Add sugar and continue to beat until its pale and forms ribbons when dropped.
8. Stir in ginger powder and dissolved gelatine.
9. Semi-set over ice or in the refrigerator, folding occasionally with a metal spoon.
10. Whip cream to soft peak stage.
11. Fold into semi set mousse mixture.
12. Continue to set, folding mixture occasionally so that it is smooth.
13. Spoon mousse into small wet moulds and place them in the refrigerator till set.
14. To make the tuilies, sieve flour with salt into a bowl and set aside.
15. Cream butter in a bowl till soft and light.
16. Sprinkle sugar and whisk till light and fluffy.
17. Include flour and almonds and mix well.
18. Over the prepared baking tray place heaped teaspoons of batter 2-inches apart.
19. Press down lightly with a wet fork.
20. Bake in preheated oven for about 6 to 8 minutes, till just light brown.
21. Remove them from oven and allow to rest for a few seconds, till firm but pliable.
22. Quickly loosen with a palette knife and put them on a wire rack to cool.

SERVING
23. Unmould the mousse on dessert plates.
24. Arrage the poached pears on top and drizzle the syrup around.
25 Decorate with the tuillies.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Ginger
Interest: 
Everyday
Cook Time: 
20 Minutes
Servings: 
8

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