Pear mousse on chocolate leaves

Category: Confectionery
Pear mousse on chocolate leaves

Ingredients

FOR MOUSSE
Pear is sweet and juicy 250 g + 80 g
Brown sugar 50 g
Yolk 2 pcs
Lemon juice 1.25 tbsp. l.
Brandy 2 tbsp. l.
Cream (20% was enough for me) 200 ml
Water 20 ml
Gelatin 8 g
Vanillin
FOR WITHOUT
Protein 2 pcs
Sugar 70 g
FOR GLAZE
Chocolate 150 g
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For decoration - cranberries
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Ice cream spoon diameter 5 cm

Cooking method

  • PEAR MOUSSE
  • 1. Wash, peel, cut the pear into cubes. Pour pear pieces, 50 g of sugar into a saucepan, add water and cook until soft. Grind in a blender.
  • Pear mousse on chocolate leaves Pear mousse on chocolate leaves
    Pear mousse on chocolate leaves
    2. Beat the yolks with 50 g of sugar, add vanillin, put in a water bath. Add gelatin soaked in a small amount of water there. Simmer the mixture over low heat, stirring constantly, until sugar and gelatin are dissolved.
  • Pear mousse on chocolate leaves Pear mousse on chocolate leaves
  • 3. Combine the pear puree, brandy and yolk mixture.
  • Pear mousse on chocolate leaves
  • 4. Add lemon juice to the chilled cream. Begin whisking at low speed and continue whisking at increasing speed. After about 5 minutes of beating, when the cream has already thickened, start gradually reducing the speed and thus stop beating. I was worried that it would be impossible to whip 20% of the cream, so I added lemon juice right away, chilled the dishes for whipping and the whisk in the freezer. Hurrah! We managed to whip up 20% of the cream! In order not to risk it, you can take 30% cream.
  • Pear mousse on chocolate leaves
  • 5. Gently mix the pear mixture with the cream. Refrigerate for 2 hours.
  • Pear mousse on chocolate leaves Pear mousse on chocolate leaves
  • WITHOUT
  • 1. Beat the cooled egg whites with a pinch of salt until soft peaks (about 3 minutes). Continue whisking, adding 1 tbsp. l. sugar (12-15 minutes). The mass should be stable.
  • Pear mousse on chocolate leaves
  • 2. Cover the baking sheet with parchment paper, draw leaves of the required size (depending on the diameter of the ice cream spoon) and lightly grease the paper with vegetable oil. Apply the leaves using a pastry syringe or bag. I got 8 pieces.
  • Pear mousse on chocolate leaves Pear mousse on chocolate leaves
  • 3. Bake in a preheated oven for 1.5-2 hours at a temperature of 100 ° C with convection mode (in the absence of this mode, the oven door must be slightly opened). The finished meringue should be completely baked so that there is no "gum" inside.
  • 4. Cool the meringue evenly - first in a slightly open oven, then at room temperature. Cover the chilled leaves with melted chocolate using a brush (applied chocolate only on top). The meringue at this time must be placed on foil. Carefully remove the finished leaves from the foil - they are very fragile!
  • ASSEMBLING DESSERT
  • Put the dessert on the chocolate leaves using an ice cream spoon. Decorate with pear slices and cranberries.
  • Pear mousse on chocolate leaves

The dish is designed for

8 pcs

Time for preparing:

2.5 hours + 2 hours for curing

Cooking program:

oven, stove

Note

Fragrant pear mousse, highlighted by a special taste of brown sugar - and crispy meringue in chocolate - a light, almost weightless dessert !!!
The idea of ​​the dessert is taken from the website 🔗... The author of the recipe makes the leaves only from chocolate - there is no meringue.

kil
It must be delicious! Thank you.
Elena Tim
Sashul, how beautiful! I myself will hardly bother with the leaves, but I sincerely admire your handsome men! Very, very cool!
Pulisyan
Irinochka, Lenochka, Thank you! It is really delicious !!! Of course, laborious ...
For a quick fix, you can simply make this recipe for pear mousse - and serve in glasses! It's also great to work out!
Elena Tim
Quote: Pulisyan
you can simply make pear mousse according to this recipe - and arrange in glasses!
With pe-che-nka-miiiiiii !!!
Vilapo
Sasha, wonderful, delicious dessert !!! And so originally designed
Pulisyan
Quote: Elena Tim
With pe-che-nka-miiiiiii !!!
And it will be cool with cookies !!! agree!!!
Elenushka, Thank you! Oh, I love all this confectionery "hassle" !!!!
dopleta
Alexandra, according to the recipe, pears are boiled with 50 g of sugar, and the yolks are whipped with 50 g of sugar, and in the composition - only 50 g. Please specify!

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