Summary
| Prep Time | 1 hr |
| Total Time | 7 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g pear (s), ripe, peeled, cut into pieces
- 2 tablespoon lemon juice
- 1 tablespoon schnapps (Williams)
- 4 sheets gelatin soaked in cold water, expressed
- 2 egg (s), including the yolk
- 80 g suar
- 2 egg (s), including the egg white, beaten until stiff
- 2 dl cream whipped until stiff
For the sauce:
- 6 tablespoon sugar
- 1 dl water
- 5 tablespoon cream (full cream)
Print Recipe
Pin Recipe Instructions
- For the mousse, boil the pears with lemon juice and Williams pears until soft, puree. Add gelatine while stirring with a whisk, allow to cool slightly.
- Beat the egg yolks and sugar to a light, frothy mass. Stir in the pear mousse, chill until the mixture is slightly firm on the edge. Carefully fold in the egg whites and cream.
- Cover and chill for 5-6 hours.
- For the sauce, caramelize sugar in a chrome pan. Add water, cover and simmer over low heat until the caramel has dissolved. Add the cream, leave to cool.
- Arrange the mousse and sauce together.
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