Pear Mousse

Ingredients

• 2 ripe pears
• 70 g whole cane sugar
• 100 ml pear juice
• 3 sheets white gelatin
• 200 ml milk
• 2 egg yolks
• 125 ml whipping cream
• 4 tbsp chocolate flakes
• 3 tbsp spelt flour Type 1050
• 1 tbsp cocoa powder
• a pinch cinnamon
• 4 tbsp liquid butter

Instructions

1. 1.

   Wash, peel, halve the pears and remove the cores. Bring 20 g sugar with the pear juice and 50 ml water to a boil. Place the pears in the liquid and simmer covered for about 10 minutes until tender. Then puree them together with the liquid in a blender and let cool.

2. 2.

   Soak the gelatin in cold water. Warm the milk slightly. Whisk the egg yolks with 30 g sugar in a double boiler until thick and frothy. Stir the warm milk into the yolk mixture and continue whisking in the double boiler until the cream is hot and thick. Squeeze out excess water from the gelatin and fold it into the cream. Beat the cream stiffly and fold it into the pear puree. Divide the mixture among four glasses and chill for about 3 hours.

3. 3.

   Line a baking sheet with parchment paper. Crush the chocolate flakes into small crumbs and mix them with the flour, cocoa, remaining sugar, cinnamon and butter. Rub the mixture between your hands to form crumbs and spread them on the baking sheet. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 10–15 minutes, then let cool.

4. 4.

   Sprinkle the crumble over the pear mousse and serve.