Description
Delightfully delicate mousse with pear chips.
Ingredients
-
Pear
250 g
-
Cream
200 ml
-
Sugar
60 g
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Gelatin
3 piece
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Wine red sweet
50 ml
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Yolk egg
2 piece
Cooking
Pears for our dessert of beautiful and shapely. Not overripe.
Cut pears in half...
and cut from each half using a slicer, mandolin or any similar cooking device such that a thin plate. Thickness - 1.5-2 mm. a blank for pear chips.
Put the pears on a baking tray, covered with baking paper and bake at temperature not exceeding 140 degrees Celsius for 5-7 minutes, then flip and bake for another 5 minutes. The chips should shrink in size, become thin, and the middle is slightly darker. They should not be completely dry, will dry and become crunchy after get them free. Soak gelatine in cold water.
The remaining pear halves to clean, remove the core and cut into small cubes. Weigh. The total weight of chopped pears should be 250 grams. Pour 1 tablespoon of sugar, pour 50 ml of good red wine (I used port). Cook for 5 minutes after boiling. Add the squeezed out gelatine and blend weight immersion blender.
Separate the yolks from the whites. Whisk with the remaining sugar in a water bath in a thick foam. The bottom of the Cup should not touch the boiling water.
Chilled cream whip to stable peaks.
Mix pear puree and whipped with sugar yolks, gently stir in the whipped cream. Put the weight in portion bowl, cover with cling film and chill for 4 hours. Before serving, decorate with the pear crisps. While preparing this dessert I used sugar Mistral brown fine.
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