Poached Pear, vanilla crème pâtissière, chocolate mousse

Poached Pear vanilla creme patissiere chocolate mousse

Ingredients

Poached pear

  • 6 conference pears
  • 500ml water
  • 250ml white wine
  • 250ml sugar
  • 1 vanilla pod

Vanilla crème pâtissière

  • 350ml milk
  • 150ml double cream
  • 75g caster sugar
  • 1 vanilla pod
  • 1 whole egg
  • 3 egg yolks
  • 40g corn flour

Chocolate mousse

  • 200g Valrhona dark chocolate
  • 20g butter
  • 250ml double cream
  • 3 eggs, separated
  • 30g caster sugar

Method

Poached pear

  1. Peel the pears and place the rest of the ingredients into a pot.
  2. Bring to the boil, ensuring that the sugar is dissolved.
  3. Place the pears into the mixture and cover with grease proof paper.
  4. Allow to simmer until the pears are cooked. This should take about 20 minutes.
  5. Remove from the heat and allow the pan to cool. Once they are cooled, slice the pears.

Vanilla crème pâtissière

  1. Place the milk, double cream, vanilla pod and 15g caster sugar into a pan and slowly bring to the boil.
  2. Beat the egg and egg yolk together with the remaining sugar until pale and creamy.
  3. Gradually add the corn flour to the egg mixture, only adding more corn flour when all has been incorporated.
  4. Strain the hot milk mixture and gradually add it to the egg yolk mixture, stirring continuously.
  5. Return mixture to the heat and cook slowly until the corn flour has been completely cooked out. This can take up to 15 minutes.

Chocolate mousse

  1. In a double boiler, melt the chocolate and butter together. Whip the cream until thick.
  2. Whip the egg whites until they have reached stiff peaks. Still whipping, gradually add the caster sugar.
  3. Mix the egg yolks into the melted chocolate, adding one yolk at a time so as not to split the mixture.
  4. Fold the chocolate into the egg white. Then folded into the whipped cream.
  5. Place chocolate mousse into a piping bag.
  6. Melt some extra chocolate and line a dome mould ensuring the chocolate is not too thick.
  7. Once the chocolate has set, pipe in the chocolate mousse.

Decorate as shown, with honeycomb to garnish.

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