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Stilton Mousse With Candied Pear And Mint Sauce

chef.pierre's picture
Ingredients
For mousse
  Creamy stilton 6 Ounce, skinned (175 Gram)
  Whipped double cream 1⁄4 Pint (150 Milliliter)
For pears
  Pears 6 Small
  Water 1⁄2 Pint (300 Milliliter)
  Sugar 8 Ounce (225 Gram)
  Mint sprigs 6
For the sauce
  Eggs 3 Small
  Lemon juice 1 Tablespoon
  Wine vinegar 2 Teaspoon
  Chopped fresh mint 1 Tablespoon
  Double cream 2 Tablespoon
Directions

GETTING READY
1. Mix the stilton cheese and the whipped cream together
2. On to each plate, spoon out equal amounts of the mixture
3. Set aside to chill
4. Peel and core the pears

MAKING
5. In a large pan, boil the water and the sugar to make syrup
6. Cook the pears in the syrup until the pears are glassy and tender
7. Drain and cool
8. Set another bowl over a saucepan of simmering hot water. Into this bowl, tip in the eggs, lemon juice, and vinegar.
9. Add 1 tbsp pear syrup to the bowl and mix well
10. Whisk the mixture well continuously to prevent it from curdling. The egg mixture should form thick yellow ribbons when the whisk is lifted.
11. When this happens, stop whisking and remove the bowl from the heat
12. Set aside to cool but whisk frequently to thicken the mixture
13. Once the mixture is completely cool
14. Add the mint and cream

FINALIZING
15. Remove the chilled plates from the refrigerator
16. Slice each pear from its wide end to the stalk but do not separate them completely. Fan out the pear and place a poached pear on each plate
17. Place a mint sprig at the stalk end of each pear

SERVING
18. Serve the mint sauce on the side or spooned over the pear with toast fingers as an accompaniment

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Braising
Ingredient: 
Pear
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

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