This recipe will have you daydreaming for weeks.
Mousse (for both types of mousse):
Melt the chocolate over a bain marie.
Whip the cream and set aside.
Place the eggs and sugar into a bowl and whisk vigorously until they are pale.
Place the egg and sugar mixture over a bain marie and whisk until the mixture is thick then remove from the heat.
Add 25% of the chocolate to the sabayon and mix well.
Add the rest of the chocolate to the sabayon and mix well.
Add 15% of the whipped cream to the chocolate mix and fold in so that it softens the mix slightly.
Add the rest of the cream to the chocolate and fold in very gently being careful not to knock out too much air.
Place the mixture in a container and refrigerate over night.
Whisk the yolks and sugar together until they are pale.
Slowly add the soft butter while still whisking.
Then mix in the sifted flour and baking powder.
Butter and flour 8cm ring molds then place some of the sable mixture into each mold so that they are 10mm high.
Bake at 170 degrees C for 15 minutes.
When cooked remove from the mold and let cool.
Peel and décor 2 pears then poach in simple syrup until soft then remove and allow for cooling.
To assemble the dish gently warm the sable in an oven, remove then place slices of the poached pear on top.
Then with a hot spoon place two quenelles each of the white and dark chocolate mousse on top and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe was provided by Midnight Starling.
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