Chocolate Mousse with Raspberry Sauce with Pear Soufflé on Pear Compote

Summary

Prep Time	1 hr 15 mins
Total Time	1 hr 15 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

For the mousse:

For the soufflé:

For the compote:

2 pear (s), peeled, pitted, halved
50 ml white wine
2 tablespoon sugar
1 tablespoon lemon juice
0.5 tablespoon ½ lemon peel, untreated, grated
0.5 tablespoon ½ orange peel, untreated, grated
1 clove (s)
1 stick cinnamon, small
2 tablespoon pear brandy (Williams pear brandy)

For the sauce:

300 g raspberries, fresh if possible
20 leaves mint, fresh
3 tablespoon powdered sugar
2 tablespoon raspberry spirit

Chocolate Mousse with Raspberry Sauce with Pear Soufflé on Pear Compote

Instructions

With the exception of the somewhat difficult finish of the soufflé, all components can be prepared a few hours in advance.
First prepare the mousse: whip the egg yolks with the sugar and cognac in a water bath until frothy and completely dissolve the sugar. Melt the chocolate carefully, possibly use a water bath. Add to the egg yolk mixture, mix and allow to cool.
Now beat the egg whites tightly into snow, stir the chocolate mixture with the cream until smooth and fold in the egg whites, fill in a mold and chill for at least 5 hours.
For the raspberry sauce, sort out 20 beautiful berries and 8 mint leaves for later decoration, puree the rest with the hand blender, pass through a sieve and refrigerate.
For the compote, simmer all the ingredients without the pear brandy for about 15 minutes, until the pear halves are soft. Then lift this out of the liquid and puree with the pear brandy, possibly mix in a bit of the stock until the desired consistency is reached.
For the pear soufflé, simmer the pears with the sugar in water until soft, pour off the liquid and puree the fruit. Up to this point you can prepare everything a few hours before eating, if you process the peeled pears immediately in both cases so that they don`t turn brown.
Now, 15 minutes before consumption, butter 4 serving molds about 5 - 7 cm in diameter and 5 - 7 cm in height and sprinkle with 1 tablespoon of sugar. Beat the egg whites very stiffly, sprinkling in 2 tablespoons of sugar. First stir in 1 tablespoon egg white to make the mixture supple, then mix in the egg yolk and then carefully fold in the remaining egg white. Pour the soufflé mixture into the molds, heat it up briefly in a hot water bath and then place it in the oven preheated to 220 ° C for 8-10 minutes.
To serve, distribute the compote on one side of the plate and place a previously turned soufflé on each. If the soufflés do not turn out, serve them in the dish. Unfortunately, the compote then has to be garnished elsewhere on the plate.
In any case, put a ball of chocolate mousse on the other side of the plate and garnish with the raspberry sauce if you like, or put the mousse directly on top of the sauce. Add the retained whole raspberries to taste and stick 2 leaves of mint in the mousse.

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