2/25/2016
Pear Mousse in Chocolate Cups
(for pear puree)
2 cups dry white wine
2 cups water
1 T freshly squeezed lemon juice
1/2 cup sugar
6 to 8 Bartlett or Anjou pear, peeled and cored
(about 3 lbs.)
(for pear mousse)
1/2 cup heavy cream
1/3 cup sugar
2 T water
2 large eggs
1 1/2 cups reserved poached pear puree
2 T Pear William
1 1/2 T freshly squeezed lemon juice
(for assembly)
3 cups Pear Mousse
8 Chocolate Cups
1 1/2 cups reserved Poached Pear Puree
>how to make<
-makes 8-
Note: I adapted this recipe from "The Art of the Dessert" by Ann Amernick.
(for pear puree)
2 cups dry white wine
2 cups water
1 T freshly squeezed lemon juice
1/2 cup sugar
6 to 8 Bartlett or Anjou pear, peeled and cored
(about 3 lbs.)
(for pear mousse)
1/2 cup heavy cream
1/3 cup sugar
2 T water
2 large eggs
1 1/2 cups reserved poached pear puree
2 T Pear William
1 1/2 T freshly squeezed lemon juice
(for assembly)
3 cups Pear Mousse
8 Chocolate Cups
1 1/2 cups reserved Poached Pear Puree
>how to make<
(for pear puree)
*Combine the wine, water, lemon juice, and sugar in a large pot and bring to a boil over high heat.
*Boil for 5 minutes, then add the pears.
*Reduce the heat to a simmer and continue cooking for 15 minutes, or until the pears are tender.
*The amount of time it takes to poach the pears will depend upon how ripe they are.
*Transfer the pears and syrup to a bowl and refrigerate for several hours, or until chilled.
(This can be done the day before serving.)
*Remove the chilled pears from the syrup and puree them in a food processor until smooth.
*Reserve 1 1/2 cups of the puree for the pear mousse.
*Save the extra puree, thinned with some of the poaching syrup, to serve with the pear cups.
(for pear mousse)
*Whip the cream in a medium bowl to stiff peaks.
*Set aside in the refrigerator.
*Combine the sugar and water in a small saucepan and stir to mix well.
*Place the saucepan over high heat and bring to a boil, stirring to dissolve the sugar.
*Wash away any undissolved sugar from the inside of the pan with a pastry brush dipped in water.
*Meanwhile, beat the eggs in a large bowl using hand held mixer until they are thick and pale.
*When the sugar syrup reaches the firm ball stage (242 degrees), remove from the heat and immediately pour into the eggs down the inside of the bowl in a thin, steady stream to prevent spattering, beating constantly.
*Continue beating until the mixture is cool.
*Combine the pear puree, Pear William, and lemon juice in a small bowl.
*Fold the whipped cream into the pear mixture, then into the egg mixture just until they are combined.
(for assembly)
*Spoon the mousse into the chocolate cups, dividing it evenly.
*Smooth the tops.
*Place in 1 layer in an airtight container, and freeze for at least 4 hours or overnight before serving.
*Place with extra puree poured around the cup on each plate.
Note: I adapted this recipe from "The Art of the Dessert" by Ann Amernick.
Labels: frozen dessert recipe, pear dessert recipe, pear mousse in chocolate cups recipe, pear mousse recipe, pear puree recipe
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