Summary

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)

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Instructions

1. 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.
2. 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.
3. Cover and chill for 5-6 hours.
4. 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.
5. Arrange the mousse and sauce together.