Summary

Ingredients

• 150 grams sugar
• 500 ml red wine
• 200 ml port wine, red
• 300 ml juice (elderberry)
• 4 pear (s), ripe
• 200 g jelly (currant), black
• 2 star anise
• 2 tablespoon cornstarch

For the cream:

• 130 g chocolate couverture, dark
• 1 egg (s)
• 2 tablespoon sugar
• 2 tablespoon rum, brown
• 300 ml whipped cream
• possibly chocolate, to decorate

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Instructions

1. Pears:
2. Caramelize the sugar in a saucepan over medium heat until light brown. Deglaze with red wine, port wine and elderberry juice and bring to the boil while stirring until the sugar has dissolved. Peel the pears thinly all around, add and cook over low heat for about 15 minutes. They should be soft but not disintegrate. Carefully remove the pears from the brew with a slotted spoon. Pour the stock through a fine sieve into a narrow, tall saucepan (the pears should fit in the saucepan upright). Dissolve the currant jelly in the elderberry stock. (Be sure to try first how sweet the brew is. I didn`t add any currant jelly to mine because it was already sweet enough.) Add star anise. Bring everything to the boil and bind with the starch dissolved in a little cold water. Put the pears in the pot and marinate in the elderberry stock at least overnight, better for 24 hours.
3. Mousse:
4. Chop the couverture and melt in a bowl in a warm water bath. Beat the egg with 1 tablespoon of water and sugar to a cream. Quickly stir in the couverture with a wooden spoon and stir until smooth, season with rum. Let cool down for about 5 minutes. Do not beat the cream too stiffly and fold in. Pour the mousse into a bowl and cover it and chill it overnight.
5. Peel off the mousse with a spoon and serve with elderberry pears and a little juice. Decorate with chocolate chips if necessary.