Description
I offer a delicious pear dessert in an interesting design. Of course, have to work on his cooking, but it's worth it! For the recipe thank Yoli.
Ingredients
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Pear
300 g
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Brown sugar
100 g
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Yolk egg
2 piece
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Lemon
1 piece
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Brandy
2 Tbsp
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Gelatin
10 g
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Cream
200 ml
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Vanilla
1 piece
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Dark chocolate
100 g
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Water
170 g
Cooking
For the mousse, take ripe juicy pear, and for decoration, on the contrary, a hard pear. First, prepare the mousse. Pears are my, clean peeled, cut into cubes.
Lemon my, clean from the skin.
In a saucepan mix the cubes of pear, lemon peel, half of the brown sugar and water. The mass on the stove, bring to a boil and then on low heat cook the mass until soft pears, stirring occasionally.
At this time, sheet gelatin soaked in cold water.
When the pear is soft, remove the pan from the heat, remove the lemon peel.
With the help of a blender pear was milled mass into a puree.
Squeeze the gelatine of excess water and add to the hot pear puree.
Stir the mass until complete dissolution of gelatin. Add to the weight of the juice of half a lemon (be sure it is filtered) and the brandy, again stir the mass.
In another bowl, combine the egg yolks, vanilla and remaining brown sugar.
The mass is well whipped with a mixer.
In a water bath the mass with constant stirring bring to thick.
To the yolk mass add the pear, mix well. Give mass to cool.
Well-chilled cream whipped with a mixer.
To pear yolk mass add whipped cream.
Carefully using a spoon mix the mass movements from top to bottom. Mass put into the fridge for about 4-5 hours until fully cured.
For making chocolate leaves you will need the leaves of roses. My sheets and dried.
2/3 of the chocolate or melt in a water bath or in the microwave on the lowest power (you can use the defrost), including minute, stirring the chocolate until complete melting.
With a cooking brush on the reverse side of the sheet put the melted chocolate, fold leaves on a cutting Board and put into the fridge until firm. Then melt the remaining chocolate and apply a second coat of chocolate on the sheets, because if the chocolate layer is very thin chocolate leaves will be fragile. Again clean leaves until fully cured. Gently remove the roses with chocolate leaves.
One chocolate sheet (to take sheets of larger size) with a spoon for the ice cream, put the bowl of pear mousse, the mousse of chocolate stick the second sheet and a thin slice of hard pear. Dessert is ready! Believe me, it's delicious! Bon appétit!
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