Pear Mousse with Caramel Sauce

Summary

Prep Time	1 hr
Total Time	7 hrs
Course	Salad
Cuisine	European
Servings (Default: 4)

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)

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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