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Fresh Pear Mousse

Party.Freak's picture
Ingredients
  Oil 2 Tablespoon
  Powdered gelatin 5 Teaspoon (Leveled)
  Milk 1⁄2 Pint (300 Milliliter)
  Vanilla pod 1
  Egg yolks 3
  Light muscovado sugar 45 Milliliter (3 Tablespoon Leveled)
  Ripe dessert pears 2 Pound (900 Grams)
  Liqueur/Kirsch 30 Milliliter (Porie Williams, 2 Tablespoon)
  Double cream 10 Fluid Ounce (1 Carton / 284 Milliliter)
Directions

GETTING READY
1. Lightly oil a 1.4 litre (2 1/2 pint) ring mould, turn upside-down and drain on paper.
2. Alternatively, lightly oil and base-line a 1.4 litre (2 1/2 pint) souffle dish with greaseproof paper.

MAKING
3. Sprinkle the gelatine over 75 ml (5 tbsp) water and leave to soak for 5 minutes.
4. Bring the milk and vanilla pod to the boil.
5. Turn off heat, add the soaked gelatine and stir until dissolved.
6. Cover and leave to infuse for 5 minutes.
7. Whisk together the egg yolks and sugar until pale and thick.
8. Strain over the hot milk, stirring until well blended.
9. Peel, quarter and core the pears and puree with the egg custard and liqueur until smooth.
10. Chill until just starting to set.
11. Whip the cream until it just begins to hold its shape and fold gently into the pear mixture.
12. Pour into the prepared mould or souffle dish and chill overnight.

SERVING
13. Dip the dish quickly into hot water and then invert on to a flat serving plate.
14. Remove the lining paper and serve accompanied by Caramelised Clementines.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pear
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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